Make a marinade of coconut milk, red curry paste, Sukrin and fish sauce.
Cut each of the chicken breasts in 3-4 oblong slices and let them draw in the marinade for at least 30 minutes (preferably overnight in the fridge).
Wipe off most of the marinade and thread the chicken slices on the spear.
Grill the chickens in the oven at 230 °C in approx. 3 minutes on each side until the meat has got a nice roast colour, or fry them in butter in a large, hot frying pan.
While the chicken roasts make peanut sauce: Stir the peanut butter with coconut milk, red curry paste, honey and lime juice, let the sauce boil up and keep it warm. Season to taste with salt if you think it is needed.
Serve the chicken with the peanut sauce, green beans and cauliflower rice.
Tips: If the grill skewers of the three, they must lie in the water for at least 30 minutes before they are to be used.