6 chicken breasts
4 Peppers
1 bag of mushrooms
1 Onion

 For marinade
1 can coconut milk (light)
1 Tablespoon fish sauce
1 tablespoon thai red curry paste

For peanut sauce: 
3/4 cup unsweetened coconut milk (light)
1/4 cup chunky all natural peanut butter (no salt or sugar added)
1 tablespoon light brown sugar
1 tablespoon thai curry paste
2 tablespoons garlic paste

For skewers:
1. Mix ingredients for marinade together, cut up chicken into small pieces and let sit in marinade in fridge for 2 hours
2. Chop the onions, and peppers into small pieces
3. Place alternating chicken, mushrooms, onion and peppers on skewers
4. Grill until cooked 

For peanut sauce (prepare while chicken marinades)
1. Place everything into small saucespan and whisk to combine, bring to simmer until ingredients are even. 
2. Transfer to bowl & let cool 
3. Dip skewers in sauce & enjoy

Bonus Dish: 
Thai steak salad without steak! Add in rice noodles instead!