Add the chilli flakes, sriracha, lime juice and fish sauce and stir to combine with your pestle. For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Combine yogurt, lime juice, salt, curry powder and brown sugar in a plastic or reusable silicone bag. In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Squish the bag around until all ingredient are evenly mixed.

Close tight and refrigerator overnight to marinade chicken. Add chicken breasts and turn to coat in marinade. Add chicken breasts to a large ziplock bag, pour the coconut milk mixture over the chicken. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Seal, squeezing … Marinate the chicken in the fridge for 2-24 hours.

Preheat grill to medium high heat, about 375-400 degrees F. Spray grill grates with cooking spray or rub down with an olive oil soaked rag. Add chicken to a gallon size plastic bag and pour marinade over. Whisk together to mix thoroughly. Leave to marinate for at least 30 minutes or up to 24 hours… Place the garlic and galangal in a pestle and mortar and pound to a paste.