In a large mixing bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, red curry paste, garlic, ginger, salt, and pepper until well combined.

Add the cubed chicken breast into the bowl of marinade, ensuring each piece is generously coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat your grill to medium-high (approximately 400°F) about 15 minutes before grilling.

Remove the marinated chicken from the fridge and allow it to sit at room temperature for about 10 minutes. Thread the chicken onto soaked skewers.

Place the skewers onto the preheated grill and grill for 10-15 minutes, turning occasionally until fully cooked.

Once grilled, let the skewers rest for a couple of minutes before serving warm with lime wedges and herbs.