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MIX coconut milk, chili paste, sugar, fish sauce, coriander and black pepper in small bowl until well blended. Reserve 1/4 cup marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 1 to 1 1/2 hours.
REMOVE chicken from marinade. Discard any remaining marinade. Thread 3 to 4 chicken cubes onto each skewer. Broil 1 to 2 minutes per side or until lightly browned, basting with reserved marinade. Remove chicken from skewers. Cut each chicken cube in half.
PREHEAT oven to 350°F. Spread a thin layer of peanut satay sauce evenly on each pizza crust. Place chicken pieces evenly over each crust. Bake pizzas, one at a time, on the middle rack of oven 7 to 8 minutes or until crust is nicely browned. Remove from oven. Drizzle with additional coconut milk, if desired. Top with cilantro leaves, if desired.
Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when under the broiler.