- In a large bowl, stir together the coconut milk, fish sauce, brown sugar, ginger, cilantro and curry powder. Add the shrimp and stir to coat evenly with the marinade. Cover and refrigerate for 1 to 2 hours.
- Trim the top and root end of the lemongrass stalks, then carefully cut each stalk lengthwise into 2 pieces. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto the lemongrass stalks.
- Preheat an indoor electric grill on high heat. Spray the grill with nonstick cooking spray. Place the skewers on the grill and cook until the shrimp are opaque throughout, about 2 minutes per side. Arrange the skewers on a warmed platter and serve immediately with peanut sauce for dipping.