Combine the coconut milk, fish sauce, red curry paste, and garlic in a mixing bowl. Pour into a large food storage bag. Cut the chicken into ¾ inch strips. Add the chicken to the marinade in the food storage bag, seal it and mush it around to totally coat the chicken. Refrigerate for at least ½ hour or up to 12 hours.

Soak the wooden skewers in water for 30 minutes. Thread the chicken onto the skewers and discard any remaining marinade. Cook the skewers on a hot grill pan or under the broiler for 2 – 3 minutes per side or until the chicken is cooked through.

Combine all ingredients for the dipping sauce in a small saucepan. Cook over medium heat, stirring until fully combined and warmed through, 3 – 4 minutes. Serve the sauce with the satay.