There are some critical spices you need to have on hand here, most of which you can keep stocked in your pantry, and a few you'll need fresh.

Pantry:

• Lite coconut milk

Any one will do. I used to buy Thai Kitchen's but now usually get it from Trader Joe's. Since you only use 2oz I open a can and portion off the rest into cheap ziploc bags and stick them in the freezer for future curries. 

• Thai Kitchen Fish Sauce
• Thai Kitchen Red Curry Paste

Fresh:

• Plain, nonfat yogurt
• Ginger
• Garlic - 2 heads
• Cauliflower
• Cilantro
• Chicken Breasts

MARINADE

Plan to marinate the chicken overnite for best results 

In a covered pyrex dish, add:

• 1/2 cup plain nonfat yogurt
• Juice of 1 lime
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger
• 1 teaspoon finely chopped jalapeño pepper, seeds removed
• 1 T canola oil 

 Heat in a nonstick skillet:

• 1 tablespoons paprika
• 11/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne 

Allow spices to cool to room temperature, then stir into yogurt.  Add:

• 4-6 skinless, boneless chicken breasts 

Cover the pyrex and refrigerate 4-6 hours or overnight.

Grill over high heat.