For Chicken:

Preheat grill to medium-high heat.

Lay out chicken tenders on a cutting board and place plastic wrap over the top. Pound the chicken tenders gently to thin them out. Slice large pieces diagonally. Remove plastic wrap and sprinkle with salt and pepper.

In a large bowl, whisk 1 tablespoon of the red curry paste with the oil. Add the chicken, and toss to coat. Marinate 1/2 hour.

Meanwhile, in a small saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining 2 tablespoons of red curry paste and bring to a boil. Reduce to medium, and cook, stirring occasionally, until slightly thickened, about 5-7 minutes. Remove to bowl and set aside.

Skewer the chicken on bamboo sticks and place on a baking sheet.  Brush chicken with half of the coconut curry sauce and place on the grill.  Grill 3-4 minutes and flip chicken over.  Brush again with marinade (you may not use it all), and grill an additional 3-4 minutes.

For peanut sauce:

Add all the sauce ingredients together in food processor or blender and process until smooth and creamy.

Transfer the chicken to a platter. Serve with peanut sauce.