Thai Chicken Satay
½ cup canned coconut milk
1 ½ t. ground coriander
1 t. yellow curry powder
1 t. OLIVE MILL Chili oil
1 lb. skinless, boneless chicken breasts, cut into strips
1 T. fresh cilantro
1 T. chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce
In a medium bowl, stir together the milk, seasonings and oil. Add chicken and stir. Cover and marinate in refrigerator up to 2 hours. Preheat grill to high heat. Thread chicken onto skewers. Discard marinade. Grill chicken for 2-3 minutes per side until no longer pink. Transfer to a serving plate and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
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