Directions:
Marinade:
1. Put all of the ingredients into a food processor and process until the mixture is well combined and smooth.
2. Place into a bag and add 4 halved chicken breasts.
3. Marinate the chicken in the marinade for at least 12 hours.
4. Do not let the chicken marinade for longer than 24 hours.

Red Curry Sauce:
1. Add the oil to the pan over high heat and add the curry paste.
2. Sauté just until the curry paste is starting to turn dark in colour and is fragrant.
3. Add the coconut milk and whisk in the paste being sure to get all the brown bits from the bottom of the pan.
4. Add the remaining sauce ingredients and just bring to a boil.

Stir Fry:
1. Grill the chicken either on the BBQ or an inside grill. If you don’t have a grill use a frying pan over high heat.
2. Cook the chicken skin side down to start then flip and continue to cook until the chicken is completely cooked through, approximately 8 to 10 minutes.
3. Once the chicken is almost cooked, make the sauce and then add all of the above ingredients, except the bean sprouts, and simmer covered, just until the veggies are tender crisp.
4. Just before serving, add the bean sprouts to the pan and stir into the sauce. Be sure not to over cook the bean sprouts.
5. Pour the stirfry over hot jasmine rice and top with the grilled chicken breast.
6. Drizzle the dish with peanut sauce and garnish with some of the cucumber relish. Serve immediately.

Cucumber Relish:
1. Mix the rice vinegar, sugar and salt together and bring a boil.
2. Boil just until the sugar has completely dissolved.
3. Remove from the heat and cool completely before combining the remaining ingredients.
4. Be sure to cut the Thai chilies into very thin slices.