In a medium bowl, combine 1/2 cup canned coconut milk, 1 1/2 teaspoons ground coriander, 1 teaspoon yellow curry powder, 1 teaspoon fish sauce, and 1/2 teaspoon chili oil.
Add 450 grams of skinless, boneless chicken breast halves (cut into strips) to the bowl and stir to coat the chicken evenly.
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or up to 2 hours.
Preheat an indoor or outdoor grill to high heat.
Thread the marinated chicken strips onto 12 wooden skewers, and discard the remaining marinade.
Grill the chicken skewers for 2 to 3 minutes per side, until the chicken is no longer pink. Cooking time may vary depending on the thickness of the chicken strips.
Transfer the cooked chicken skewers to a serving plate.
Garnish the chicken with 1 tablespoon chopped cilantro and 1 tablespoon chopped unsalted peanuts.
Serve the Thai Chicken Satay with 1 cup of Thai peanut sauce for dipping.