To make dipping sauce, swirl 1 Tbsp curry paste and 1 cup coconut yoghurt together in a serving bowl. Place in the fridge until ready to serve.
Mix curry paste, coconut milk, ginger and garlic in a large bowl. Add chicken and rub well with marinade. Cover and refrigerate for at least one hour (or overnight if time permits).
Preheat a barbecue or grill. Thread chicken pieces onto skewers and cook for 5 minutes each side or until charred on the outside. Or preheat oven to 200°. Place skewers on tray and cook in oven for 10 minutes, or until cooked through.
Sprinkle skewers with coriander and serve with coconut curry dipping sauce and lime cheeks.
Please check labels as some curry pastes require cooking prior to consumption