Chicken Satay - cooking recipe

Ingredients

1 (13 1/2 ounce) can coconut milk
2 garlic cloves, pressed
1 stalk lemongrass (bruised and sliced)
1/4 cup red onion, diced
1 tablespoon fish sauce
1 teaspoon red curry paste
1 teaspoon turmeric
1 tablespoon cilantro, chopped
2 chicken breasts (cut into 16 strips)
16 bamboo skewers (soaked for a few hours)

Preparation

Mix milk, fish sauce, curry paste, turmeric, cilantro, lemongrass, garlic and red onions in a bowl. Place chicken strips and toss until well coated. Transfer to the fridge overnight.
In the morning, soak bamboo skewers in a shallow bowl for 6 to 8 hours.
Thread a chicken strip per skewers going back and forth. Place skewers on a baking sheet lined with foil and transfer them to a 350\u00b0F preheated oven. Cook for 15 minutes then turn on broil and cook for another 5 minutes. Serve immediately with peanut sauce.