Makes 8 appetizer servings.

Prep Time: 15 minutes
Refrigerate:  1 hour
Cook Time:  6 minutes

Ingredients:

• 1/2 cup Thai Kitchen Coconut Milk
• 2 tablespoons Thai Kitchen Premium Fish Sauce
• 2 tablespoons Thai Kitchen Red Curry Paste
• 2 teaspoons minced fresh lemon grass
• 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
•  Bamboo skewers
• 1/2 cup Thai Kitchen Peanut Satay Sauce

Directions:

1.    Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended.  Place chicken in large resealable plastic bag or glass dish.  Add marinade; toss to coat well.

2.    Refrigerate 1 hour or longer for extra flavor.  Remove chicken from marinade.  Discard any remaining marinade.  Thread chicken strips onto skewers.

3.    Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through.  Serve with Peanut Satay Sauce for dipping.

Test Kitchen Tip:  Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.