Red Curry Grilled Chicken

Red Curry Grilled Chicken

By: Chef Mod

A healthy, tasty element to add to your dish with a salad or in a curry or even just as a side


  • 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.

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