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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