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1. Soak skewers in water for 30 minutes. Meanwhile, in a small bowl, stir together coconut milk, toasted coconut, and brown sugar. Divide mixture in half. Stir green curry paste into one half. Stir red curry paste into remaining half of coconut mixture. Cover sauces; refrigerate until serving time.
2. Combine five-spice powder and salt. Rub chicken strips with seasoning mixture. Place chicken strips between two sheets of plastic wrap. Gently pound with the flat side of a meat mallet to about 1/4-inch thickness. Thread chicken strips lengthwise onto bamboo skewers, keeping strips straight. Brush chicken with oil.
3. Grill chicken on the rack of an uncovered grill directly over medium-hot coals for 10 to 12 minutes or until no pink remains, turning once.
4. Spoon some of the green-curry-coconut sauce into each coconut half or into condiment dishes, then gently swirl in some of the red-curry-coconut sauce. Serve with lime slices, if desired, garnish with star fruit slices and star anise. Makes 8 appetizer servings.