1/2 cup Thai Kitchen® Coconut Milk
1 to 2 tablespoons Thai Kitchen® Roasted Red Chili Paste
1 tablespoon brown sugar
1 tablespoon Thai Kitchen® Premium Fish Sauce
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 prepared pizza crusts (10-inch each)
1/2 cup Thai Kitchen® Peanut Satay Sauce
Fresh cilantro leaves (optional)
MIX coconut milk, chili paste, sugar, fish sauce, coriander and black pepper in small bowl until well blended. Reserve 1/4 cup marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 1 to 1 1/2 hours.
REMOVE chicken from marinade. Discard any remaining marinade. Thread 3 to 4 chicken cubes onto each skewer. Broil 1 to 2 minutes per side or until lightly browned, basting with reserved marinade. Remove chicken from skewers. Cut each chicken cube in half.
PREHEAT oven to 350°F. Spread a thin layer of peanut satay sauce evenly on each pizza crust. Place chicken pieces evenly over each crust. Bake pizzas, one at a time, on the middle rack of oven 7 to 8 minutes or until crust is nicely browned. Remove from oven. Drizzle with additional coconut milk, if desired. Top with cilantro leaves, if desired.
Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when under the broiler.