Chicken Curry and Peanut Sauce

Ingredients:
1 1/2 c. canned unsweetened coconut milk, stirred well
1 T soy cauce
1 1/2 tspn. curry powder
3/4 tspn. ground coriander
2 tspn. corn starch
2 skinless, boneless chicken breasts
3/4 c. creamy peanut butter
1 tspn. fresh lime juice
1/4 tspn. red pepper flakes
1 tspn. fresh cilantro, minced
1 package skewers
Instructions:
Whisk together the coconut milk, soy sauce, curry powder and coriander in a small bowl until mixed well. Transfer 1/2 cup of the mixture to another bowl and add cornstarch to the new bowl. Stir well.
Cut the chicken into 1/2 in. thick strips. Add them to the cornstarch mixture, stirring to coat. Marinate covered and refrigerated for at least one hour. Cover the other bowl of sauce and place in the frig as well.
Making the dipping sauce…Stir together the peanut butter, lime juice, red pepper flakes, and reserved coconut mixture in a small saucepan and bring to a simmer. Let simmer until thickened, stirring occasionally.
Thread the chicken on the skewers and cook on a grill for about six minutes on each side.
Serve with dipping sauce sprinkled with cilantro.
Did I change anything? I served this with pasta. Instead of using the dipping sauce for dipping, we used the dipping sauce as a pasta sauce.