Trim the chicken breasts, cutting off any visible fat or ragged pieces. Cut each chicken breast in half lengthwise, trying to make two pieces that are the same size.

Heat the oil in a large heavy frying pan. Season the chicken with pepper, then add chicken pieces to the pan and cook over medium heat until chicken is nicely browned, about 5 minutes on first side and 4-5 minutes more on the second side. (This was for thick pieces of chicken.)

For best results, turn the chicken when it's browned and the use an Instant Read Meat Thermometer (affiliate link) after the second side has cooked to tell when the chicken is reached the safe temperature of 165F/75C.

While chicken cooks, combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener and Red Thai Curry Paste in a food processor.

Buzz those ingredients together and then taste to see if you want a bit more curry paste.

You'll also need a generous amount of finely chopped fresh cilantro (or thinly sliced green if you prefer not to use cilantro.)

When chicken is nicely browned and has reached 165F/75C, remove chicken to a plate and cover with foil to keep it warm.

Reduce heat to low and add the coconut milk, scraping the pan to get off any browned bits.

Stir in curry paste/peanut butter mixture and simmer until it's hot, about 2-3 minutes.

Uncover chicken and stir any juices that have accumulated on the plate into the sauce and simmer another minute or so.

Then turn off the heat and stir in most of the chopped cilantro (or green onion), saving a little to garnish.

Serve chicken hot, with the sauce spooned over.