Red Curry Grilled Chicken

Chef Mod

Ingredients:

Serves 2-3

2 tbsp Valcom Red Curry Paste
3 tbsp TCC Premium Coconut Milk
1 tbsp sugar
1 tsp Squid Brand Fish Sauce
400g chicken breast
1 cup salad leaves

For dipping sauce:

2 tbsp tamarind paste
1 1⁄2 tbsp Squid Brand Fish Sauce
1 1⁄2 tbsp sugar
2 tbsp water
1⁄2 tbsp dried chilli flakes

Method:

Combine TCC Premium Coconut Milk, Valcom Red Curry Paste, sugar and Squid Brand Fish Sauce in a large ceramic bowl. Add chicken breast, turning to coat each side and leave to marinate for 1 hour.
Heat a barbecue hotplate or chargrill pan on medium-high heat. Grill chicken breast for 3-4 mins each side or until cooked.
Slice chicken breast and place on a serving plate lined with salad leaves.
Mix all ingredients for dipping sauce until sugar dissolves. Serve sauce on the side.

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