Mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy.
Add in the chicken, turning to coat completely with the marinade.
Allow to marinade for at least 10 minutes to half an hour in the refrigerator
Preheat oven to 200°C Heat oil in an oven-proof pan or skillet over medium-high heat.
Stur the chicken until browned on each side and fragrant (8-10 minutes each side)
Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside)
Method for the Peanut Sauce
Combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice and bring to a boil, reduce heat and allow to simmer until thickened (about 5-6 minutes).
Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
Garnish with fresh cilantro leaves, lime wedges and red chillies.