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In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Whisk together to mix thoroughly.
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.
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.
Serve with sliced limes and sprinkle chopped peanuts, mint and cilantro on top alongside steamed rice.