Prepare the chicken by slicing the breasts width-wise into 1 cm thick strips, then seasoning with plenty of salt and pepper (it's very hard to use too much seasoning so be generous). Coarsely chop the onions before heating oil in a frying pan. Once the surface is hot enough to sizzle an onion upon first contact (and not before so be patient!), saute the onions and garlic (~5-7 minutes) before adding the chicken. Cook the chicken strips until golden and crispy, watching that nothing burns. Once the chicken is browned and cooked, set aside.

On medium heat, prepare the sauce by mixing the coconut milk, red curry paste (if you have excess red curry paste beyond what this recipe may be scaled to, feel free to add it), peanut butter, vinegar, and water. Bring to a boil and then immediately turn down to simmer. Add salt to taste (the salt listed in the ingredients is for this sauce, not for seasoning the chicken). Continue to simmer the sauce for 5 minutes on low heat, stirring occasionally. When done, let everyone ladle the peanut sauce onto their chicken when they pass.