Rub the chicken with the salt, turmeric, oil and cinnamon.
Grill until well marked, @ 8 minutes.
Reserve
Cut off and discard the chile stems, shake out the seeds.
Pace the dried chiles into a cup of boiling water and refresh for 3 minutes.
Drain and puree with the fresh chiles.
Reserve.
Grind the minced shallot, garlic and lemon grass in a food processor.
Reserve.
Heat ¼ cup of peanut oil in a large wok over medium heat.
Fry the chile paste until oil turns red.
Add the ground mixture.
Stir to combine.
Fry for 4 minutes until fragrant and mahogany colored.
Stir in the ketchup and vinegar, season with the salt and the sugar.
Add the chicken and turn up the heat, stirring to coat
Cook for 10-15 minutes to heat through, add the vegetables and mint.
Season and  serve