In mixing bowl, combine coconut milk, fish sauce, curry paste and lemongrass. Mix well. Place chicken in large re-sealable plastic bags or a large glass dish. Add marinade; toss to coat well.
Marinate in refrigerator 1 hour or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
Broil or grill over medium-high heat 3 minutes per side or until internal temperature reaches 165°F (74°C). Serve with Peanut Satay Sauce for dipping.
CHEF's TIP!
Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
