Fiery Chicken Sate

• 1 1/2 tablespoons dark brown sugar
• 1/4 cup panang curry paste (see note)
• 1 cup unsweetened coconut milk
• 2 tablespoons fish sauce (see note)
• 1 teaspoon lime juice
• 1 1/2 tablespoons ground coriander
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 24 1/2-inch wide and 4-inch long strips
• 24 12-inch wooden or bamboo skewers, soaked in hot water for 10 minutes

1. In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander.
2. Add the chicken and toss until well coated.
3. Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
4. Preheat the broiler or grill.
5. Remove the chicken from the marinade and thread each strip onto a skewer.
6. Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side.
7. Serve immediately.

brown sugar, panang curry, unsweetened coconut milk, fish sauce, lime juice, ground coriander, chicken breasts, wooden

Taken from cooking.nytimes.com/recipes/9549 (may not work)