Grilled Satay Chicken with Peanut Dipping Sauce

• 1 whole skinless, boneless chicken breast, cut into ½ inch strips
• 1 ½ cups coconut milk
• 1 tbsp soy sauce
• 1 ½ tsp curry powder
• ¾ tsp ground coriander seeds
• 2 tsp cornstarch
• ¾ cup roasted peanuts, ground fine in a food processor
• 1 tsp fresh lime juice
• 1/8 tsp dried hot red pepper flakes, or to taste
• 1 tsp minced fresh coriander (cilantro) sprigs
• 10 8-inch skewers, soaked in water for 30 minutes

1. Combine coconut milk, soy sauce, curry powder, and ground coriander in a small bowl. Transfer ½ cup of the mixture to a non-reactive medium bowl (ex. stainless steel, ceramic, glass, or metal with enamel coating). Stir in cornstarch and add chicken. Marinate for up to 24 hours.
2. Combine remaining coconut mixture, peanuts, lime juice, and red pepper flakes in a small saucepan. Simmer for 10 minutes or until thickened. Transfer mixture to a small bowl and cool.
3. Thread 1 piece of chicken onto each skewer and grill until cooked through – about 3 minutes on each side.
4. Sprinkle dipping sauce with fresh coriander and serve with chicken.