Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, and then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mints, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.