Step 1

In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Whisk together to mix thoroughly.

Step 2

Add chicken to a gallon size plastic bag and pour marinade over. Seal, squeezing out most air, and massage with hand to coat chicken. Marinate overnight in the refrigerator.

Step 3

Be sure grill grates are clean and well oiled to prevent sticking. Grill the chicken about 4 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter.

Step 4

Serve with sliced limes and sprinkle chopped peanuts, mint and cilantro on top alongside steamed rice.