Created by breezermom on September 12, 2021
Step 1: Whisk together the first 5 ingredients. Place the chicken and half (about 1/2 cup) of the curry paste mixture in a large ziplock plastic bag. Reserve the remaining mixture. Seal the bag, removing any excess air, and massage the mixture into the chicken, Chill for 2 to 24 hours, turning occasionally.
Step 2: Preheat the grill to medium-high (about 450°).
Step 3: Coat the bell peppers, Fresno chiles, and shallots with cooking spray and place in a single layer on the frill. Grill bell peppers and Fresno chiles, uncovered, until charred, turning occasionally for 6 to 8 minutes. At the same time, grill the shallots until charred for 2 to 3 minutes. Place the bell peppers, chiles, shallots and 2 tablespoons of the reserved curry paste mixture in a large bowl and toss to coat,
Step 4: Remove the chicken from the marinade; discard the marinade from the bag. Place the chicken on the grill and grill, uncovered, until done, 5 to 6 minutes per side.
Step 5: Arrange the vegetables and chicken on a platter; top with the remaining curry paste mixture.