Made a special meal for  mrperson 's last day visiting Silicon Valley before he continues his vacation eastward. I used the sous vide to thaw out the marinaded chicken, threw together fried rice and the spicy peanut sauce, and grilled the chicken on my little grill over the gas range last so everything was hot and fresh.
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Marinade:
6 oz unsweetened coconut milk
1 T fish sauce
1 T packed light brown sugar
1 T Thai red curry paste
1 1/2 t kosher salt
2 # boneless, skinless chicken breasts, cut into strips

Marinade the chicken for at least 39 minutes, preferably 24 hours. I marinaded the chicken for 24 hours then vacuum sealed the bag and held it in the freezer until I was ready to use it.

For the peanut sauce:
6 oz unsweetened coconut milk
1/4 cup chunky all-natural peanut butter (no salt or sugar added)
1 T fish sauce
1 T packed light brown sugar
1 T Thai red curry paste
2 t chile-garlic paste
1 T freshly squeezed lime juice

Place all the ingredients except lime juice into a pan, simmer for about 5 minutes, stirring occasionally until well blended. Take it off the heat and add the lime juice. Sauce can be stored for a few days beforehand but should be at least room temperature for service. Mine was still warm as I made it at the same time as the chicken.

Cooking:
Soak skewers (I had 12" skewers so I soaked about 15) for at least 30 minutes in water to prevent burning. Skewer the meat (I placed 3-4 pieces per skewer).

Have a grill set to medium-high heat, rub oil on the grill, and place the skewers down perpendicular to the grill ridges. If using an outdoor grill, close the lid -- if using an indoor grill on the stove, cover the chicken with a domed lid and let sit for 3-4 minutes to set grill marks. Uncover, flip the chicken over, then cover again for another 4 minutes or until thoroughly cooked (flat meats cook fast!)

Serve hot with cooled peanut sauce. Good side dishes include fried rice and pickled vegetables. Can be an appetizer or a meal.