RECIPE BY:
Chef Mod
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 3 tbsp TCC Premium Coconut Milk
- 2 tbsp Valcom Red Curry Paste
- 1 tbsp Sugar
- 1 tsp Squid Brand Fish Sauce
- 400g Chicken breast
- 1 cup Salad leaves
FOR DIPPING SAUCE:
- 1 tbsp Tamarind paste
- 1½ tbsp Squid Brand Fish Sauce
- 1½ tbsp Sugar
- 2 tbsp Water
- ½ 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 serving plate lined with salad leaves.
- To make dipping sauce, mix all ingredients until sugar dissolves. Serve sauce on the side.
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