Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      turmeric
     1/2  teaspoon      salt
     1/2  cup           unsweetened coconut milk
   1      pound         chicken breasts -- boneless, skinless
                        - cut into 1-by-4 inch strips -- trimmed
                        of fat
   1      2 inch pcs    fresh ginger -- peeled, minced
     1/3  cup           unsweetened coconut milk
   2                    serrano chilies -- seeded and minced.
   3      tablespoons   fresh lime or lemon juice
   2      tablespoons   fish sauce or soy sauce
   1      clove         garlic -- minced
   1      teaspoon      granulated sugar -- or 2 taste
   2                    green onion -- minced
     1/4  cup           fresh cilantro -- chopped
     1/3  cup           creamy peanut butter

Preparation:

TO MAKE SATAY: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup. TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.