Heat half the coconut milk in a saucepan. Add the red chili paste and stir well.
Add the fish sauce and sugar then all of the other dry ingredients. Stir well (tasting the mixture occasioally) then turn off the heat and leave it to cool for a couple of minutes. Pour the mixture onto the chicken pieces in a bowl and add the rest of the coconut milk.
Mix well then leave it to marinate for 30 minutes in the fridge
Put on sticks and grill or barbecue until cooked.
Serve with diced cucumber