Special equipment: 10 (8-inch) bamboo skewers, soaked in water for 30 minutes
In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Stir in cornstarch, mixing thoroughly.
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.
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.
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.
Yield: 2 1/2 cups
*available at Asian markets, some specialty foods shops, and supermarkets
Recipe courtesy of Gourmet Magazine