For the marinade, in a blender combine Thai Kitchen Coconut Milk, Thai Kitchen Red Curry Paste, rice vinegar, Gourmet Garden Cilantro Paste and Gourmet Garden Chili Paste. Blend until smooth.
Add marinade the chicken and refrigerate for 2 hours.
Grill chicken until internal temperature reaches 165F, place on a serving platter and garnish with toasted peanut, fresh cilantro and sliced Thai chili
