- Combine coconut milk, red curry paste, sugar and 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 a serving plate lined with salad leaves.
- To make dipping sauce, mix all ingredients until sugar dissolves. Serve sauce on the side.