Thai-style Curried Chicken Skewers

If using bamboo skewers, soak them in water for several hours before using to prevent burning.

Cut the chicken into long, thin strips and thread onto the skewers.

FOR THE CURRY PASTE:
Blend or process all ingredients until smooth.

Heat the oil in a large shallow pan, add the skewers in batches, and cook on both sides until lightly browned and tender (about 8 minutes); remove from pan. Reheat pan, add the curry paste mixture and cook, stirring, until fragrant (about 2 minutes). Add the coconut milk and cilantro and stir until heated through.

Serve the skewers and sauce with jasmine rice, if desired.