Chicken Satay

• 1 Large chicken breast, cut lengthwise into strips
• 1/4 cup Coconut milk
• 1 tablespoon lemongrass, soft usable part only, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons Thai yellow curry paste
• 1 teaspoon fish sauce
• 2 tablespoons brown sugar
• 4 tablespoons chicken broth

1. Heat 1 tbsp coconut oil or a small amount of fat from the coconut milk. Saute the lemongrass, garlic and curry paste just until fragrant.
2. Add the brown sugar, fish sauce, coconut milk and just enough chicken broth to make a slight marinade (I did not need any).
3. Add chicken to marinade and refrigerate at least one hour.
4. Thread pieces of marinated chicken onto skewers and grill abut 3 minutes per side. Serve hot or warm with peanut sauce.

chicken breast, coconut milk, only, garlic, curry, fish sauce, brown sugar, chicken broth

Taken from www.epicurious.com/recipes/member/views/chicken-satay-5b9158b4c933002cdec3cabf (may not work)