1/2 cup coconut milk
1 tbsp fish sauce
2 tsp red curry paste
1 tsp palm sugar or brown sugar
1 tbsp chopped cilantro
½ tsp ground turmeric
Salt and ground black pepper
1 lb boneless, skinless chicken breasts
Bamboo skewers, soaked in cold water
Serve with Peanut Sauce and Cucumber Relish:
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.