Thread 600g chicken tenderloins onto soaked bamboo skewers. Combine 1/3 cup coconut milk, 1/2 bunch chopped coriander leaves, 3 tablespoons sugar, 2 tablespoons yellow curry powder, 1/4 cup fish sauce and 1/4 cup peanut oil in a medium bowl.

Sit the chicken end of the skewers in the coconut milk mixture and leave for 15 minutes. Make the dipping sauce while the chicken marinates. Place 1 cup coconut cream, 3 tablespoons red curry paste, 1 tablespoon brown sugar, 1/4 cupThai fish sauce, 1 cup raw peanuts and the juice and grated zest of 2 limes into a food processor and process until a smooth paste is formed. Place the dipping sauce into a medium heavy-based pan and simmer for 15 minutes, stirring occasionally. Season with salt.

Cook chicken skewers under a preheated hot grill or barbecue, basting occasionally with the marinade. Serve with the dipping sauce.

Source:Better Homes and Gardens August 2005