Thai curry chicken and grape salad

Marinate the chicken breasts in red curry paste about two hours.

Roast at 350 until done, about 15 minutes; rest and cool completely (can be done a day ahead).

Over medium heat, cook whole Thai chilies, red curry paste and minced garlic in peanut oil.

Add the green peppers and cook on medium until coloured and their moisture is released.

Add the fish sauce, coconut milk and torn Thai basil; reduce 5 to 10 minutes until thick.

Make the mayonnaise base with scallions, soy sauce, chopped mint, chopped cilantro, about two tablespoons chopped Thai basil, Thai sweet chili paste and lime juice.

Take the coconut base off the heat and cool completely; remove the whole chilies.

Stir the cooled coconut base into the mayonnaise base.

Add two cups of red grapes and the chicken cut into half-inch chunks.

Garnish with cilantro and scallion; serve as is or in a sandwich.