Directions For the chicken: Step 1: In a small bowl, whisk together 1/2 can unsweetened coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes and 1/4 teaspoon black pepper. Step 2: Place 1 1/2 pounds chicken breast strips into a large resealable plastic bag and pour the marinade over the chicken. Zip the bag and refrigerate several hours or overnight. Step 3: When ready to cook the chicken, thread each piece of chicken onto a bamboo skewer. Preheat a grill pan over medium-high heat until smoking. Step 4: Cook skewers in batches for 3 to 4 minutes per side (depending on thickness) until deeply colored and cooked through. Cooked skewers can be held in a 170 F oven until all skewers are cooked and ready to serve.