|Boneless chicken breast fillets||1 Pound, cut into 1 cm/1/2 in wide strips|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||1 Tablespoon|
|Ground coriander||1 Teaspoon|
|Light soy sauce||3 Tablespoon|
|For satay sauce|
|Red shallots/1 small red onion||6|
|Fresh red chillies||2 , roughly chopped|
|Garlic||1 Clove (5 gm), crushed|
|Shrimp paste||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Coconut milk||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Light soy sauce||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Roasted chopped peanuts||3 Ounce (90 Gram)|
1. Thread chicken onto lightly oiled bamboo skewers and place in a shallow glass or ceramic dish. Combine garlic, ginger, coriander and soy sauce and pour over skewers. Cover and marinate in the refrigerator for 30 minutes.
2. To make sauce, place shallots or onion, chillies, garlic and shrimp paste (if using) in a food processor or blender and process to make a smooth paste. Heat oil in a wok or frying pan over a high heat, add paste and cook, stirring, for 3 minutes or until golden. Stir in coconut milk, soy sauce, lime juice and peanuts and cook, stirring, until mixture is heated through. If the sauce is too thick add a little water.
3. Drain skewers and cook under a preheated hot grill or on a hot barbecue grill for 2 minutes each side or until cooked. Serve with sauce.