In a medium dish, mix together the coconut milk, ground coriander, curry powder, fish sauce, and bean stew oil. Include the chicken bosom strips, and mix to coat. Cover, and refrigerate for no less than 30 minutes, and up to 2 hours.
Preheat an indoor or outside flame broil for high warmth. String the chicken strips onto sticks. Dispose of marinade.
Flame broil chicken for 2 to 3 minutes for every side, until no more pink. Time will rely on upon how thick your strips are. Exchange to a serving plate, and enhancement with cilantro and peanuts. Present with shelled nut sauce for plunging.