1/2 cup (125 mL) Thai Kitchen®Coconut Milk
1 – 2 tbsp (15 – 30 mL) Thai Kitchen®Roasted Red Chili Paste
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) Thai Kitchen®Premium Fish Sauce
2 tsp (10 mL) ground coriander
1 tsp (5 mL) freshly ground black pepper
1 lb (500g) boneless skinless chicken breasts, cut into 1-inch (2.5cm) cubes
2 prepared pizza crusts (10-inch or 25cm each)
1/2 cup (125 mL) 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 (50 mL) 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 to350°F (175°C). 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.