Red Curry Grilled Chicken

Recipe by Chef Mod on My Market Kitchen


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


1. 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.

2. Heat a barbecue hotplate or chargrill pan on medium-high heat. Grill chicken breast for 3-4 mins each side or until cooked.

3. Slice chicken breast and place on a serving plate lined with salad leaves.

4. Mix all ingredients for dipping sauce until sugar dissolves. Serve sauce on the side.

For chef quality results, we recommend using Anolon Authority cookware.


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