In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.
Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.
Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.