Soak skewers in water for 30 minutes.
Stir together coconut milk, toasted coconut, and brown sugar in a small bowl. Divide mixture in half. Stir green curry paste into one half of the mixture; cover and refrigerate until serving time. Stir red curry paste into remaining coconut mixture; cover and refrigerate until serving time.
Rub turkey or chicken strips with Tom Douglas’ Chinese 12-Spice Rib, or five-spice powder and salt. Slide straight onto soaked bamboo skewers, do not weave. Brush or mist with oil.
Grill on a preheated, cleaned and oiled grill using medium-high direct heat; cooking just until juices run clear – about 6-8 minutes. Serve with the coconut-curry sauces and garnish with lime wedges and toasted coconut. Serves 2, or makes 6 appetizer skewers.
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