Chicken Satay

Cut the chicken into strips 4 inches long by 1 1/2 inches wide. In a large bowl, stir together 1/2 cup of the coconut milk, 2 tablespoons of the fish sauce, 3 tablespoons of the palm sugar, the cilantro leaves and the curry powder. Add the chicken strips and stir to coat evenly with the marinade. Cover and refrigerate for at least 1 hour and for up to overnight.

Prepare a hot fire in a charcoal grill, or have ready a stove-top grill pan. Place 12-15 wooden skewers, each 9 inches long, in water to cover and let soak for at least 20 minutes. Thread the chicken onto the skewers, placing them over a 9 x 13-inch pan to catch the dripping marinade. Discard all marinade. Grill the chicken over hot coals until done.

Serve with peanut dipping sauce and coconut rice.

For the sauce, combine all ingredients, and puree until smooth consistency.