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