Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a small saucepan combine coconut milk, curry paste, brown sugar, fish sauce and ginger over medium-high heat. Bring to a simmer, stirring occasionally. Reduce heat to low; keep warm. Transfer 1/4 cup to a small bowl; set aside.
2. Alternately thread shrimp, onions and bell pepper onto 4 (10- to 12-inch) skewers.* Brush each skewer with 1/4 cup of the coconut milk mixture.
3. Place skewers on grill. Grill, covered, 2 to 3 minutes per side or until shrimp is opaque and vegetables are lightly charred. Place rice (if desired) on a platter; place skewers on rice. Drizzle with reserved coconut milk mixture, sprinkle with cilantro, and serve.