Ingredients

• 1 cup well-stirred canned unsweetened coconut milk
• 1 tablespoon soy sauce
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground coriander seeds
• 2 teaspoons cornstarch
• 1 whole skinless boneless chicken breast (about 3/4 pound)
• Spicy Szechuan Peanut Sauce, recipe follows
• 1 cup peanut butter
• 1/4 cup soy sauce
• 1/4 cup Asian sesame oil
• 3 tablespoons rice vinegar (not seasoned)
• 2 tablespoons finely chopped garlic
• 2 tablespoons grated peeled fresh ginger root
• 1 1/2 teaspoons Asian chili paste* or 1 teaspoon dried hot red pepper flakes
• 1 tablespoon hoisin sauce*, or to taste
• 1 1/2 to 2 tablespoons fresh lime juice
• 3/4 cup water

Instructions

1. Special equipment: 10 (8-inch) bamboo skewers, soaked in water for 30 minutes
2. In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Stir in cornstarch, mixing thoroughly.
3. Cut chicken lengthwise into 10 (1/2-inch-thick) strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24 hours, refrigerated.
4. Prepare grill. Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Serve with Spicy Sichuan Peanut Sauce.
5. In a blender or food processor blend all ingredients with salt, to taste, until smooth. If not using immediately, transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
6. Yield: 2 1/2 cups