Chicken Satay

• One 400 mL can coconut milk
• Juice of 2 limes
• 3 tbsp (45 mL) Thai green or red curry paste
• 2 tbsp (25 mL) fish sauce
• 4 tsp {20 mL) granulated sugar
• 4 skinless, boneless chicken breasts
• Salt
• Chopped coriander
• Peanut sauce (optional)
• 1 lime (for garnish)

1. 1. In a large bowl, whisk coconut milk with lime juice
2. (should be approximately 1/4 cup (50 mL) curry
3. paste, fish sauce and sugar until mixed. Cut chicken
4. into thin strips, about 1/2-inch (t-ern) wide. Place in
5. coconut milk mixture and stir to evenly coat. Cover
6. and refrigerate at least 4 hours, but preferably
7. overnight. If you've used regular (not light) coconut
8. milk, marinade may be thick when you remove it
9. from the refrigerator. Simply leave on a thin coat
10. when barbecuing.
11. 2. Lightly oil grill and preheat barbecue to medium-high.
12. Thread chicken onto skewer

coconut milk, fish sauce, sugar, skinless, salt, coriander, peanut sauce, lime

Taken from www.epicurious.com/recipes/member/views/chicken-satay-52918071 (may not work)