Red Curry Grilled ChickenChef Mod
- 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
- 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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