In a large skillet, over medium heat, combine peanut sauce and curry paste. Stir well until heated through, about 3-4 minutes.

Add diced chicken breast to the skillet. Cook for about 5-7 minutes until browned and no longer pink.

Gradually pour in coconut milk and add fish sauce. Stir to combine all ingredients.

Reduce heat to low and let simmer for 15 minutes, allowing flavors to meld and sauce to thicken.

Remove from heat and serve hot, garnishing with fresh herbs or chopped peanuts. Pair with rice, quinoa, or lettuce wraps.