Chicken Satay

Directions

1. 1
   1. In a large bowl, whisk coconut milk with lime juice
2. 2
   (should be approximately 1/4 cup (50 mL) curry
3. 3
   paste, fish sauce and sugar until mixed. Cut chicken
4. 4
   into thin strips, about 1/2-inch (t-ern) wide. Place in
5. 5
   coconut milk mixture and stir to evenly coat. Cover
6. 6
   and refrigerate at least 4 hours, but preferably
7. 7
   overnight. If you've used regular (not light) coconut
8. 8
   milk, marinade may be thick when you remove it
9. 9
   from the refrigerator. Simply leave on a thin coat
10. 10
    when barbecuing.
11. 11
    2. Lightly oil grill and preheat barbecue to medium-high.
12. 12
    Thread chicken onto skewer