Ingredients for the skewers:
4 boneless, skinless chicken breasts
1 vidalia onion
2 green bell peppers
Ingredients for the curry sauce:
1/4 cup coconut milk
1 tablespoon red or green curry paste
1/4 teaspoon salt
Whisk all ingredients together in a small bowl for the curry sauce.
Cut chicken into chunks.
Place chicken in a Ziploc bag, and pour curry sauce over chicken to marinate.
Marinate chicken in the fridge for an hour.
Cut onion and green pepper into chunks.
Preheat grill on medium-high heat.
Place the meat and vegetables on metal (or wood) skewers. If you use wood, soak the skewers for an hour prior to grilling.
Cook skewers on grill, turning 1/4 turn every 5 minutes until evenly cooked.
Let rest for 5 minutes, then serve over cauliflower rice.
Submitted by Brandi.