Place the chicken, curry paste, fish sauce, spring onion and three-quarters of the coriander in a food processor. Season. Process until almost smooth. Transfer mixture to a large bowl. Divide into 12 portions and shape each portion around a metal or soaked bamboo skewer. Place on a plate in the fridge for 10 mins to chill.
Meanwhile, place carrot, cucumber and remaining coriander in a large bowl. Stir the vinegar and sugar in a small jug until the sugar dissolves. Drizzle over the cucumber mixture and gently toss to combine. Set aside for 10 mins to develop the flavours.
Add enough oil to a large frying pan to come 5mm up the side of the pan. Heat over medium-high heat. Cook half the skewers, turning occasionally, for 5 mins or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining skewers.
Drain cucumber mixture. Arrange on a large serving platter with the skewers, lettuce, sweet chilli sauce and peanut.
2289 kj ENERGY 33g FAT TOTAL 6g SATURATED FAT 7g FIBRE 31g PROTEIN 1639mg SODIUM 27g CARBS (SUGAR) 30g CARBS (TOTAL)