Grilled Chicken with Thai Green Curry Paste
Ingredients:
- 1 Ayam Brand™ Green Curry Paste 50g
- 1 Ayam Brand™ Coconut Milk 200ml
- 4 boneless and skinless chicken breast
- 1 tbsp minced fresh ginger
- 3 garlic cloves, minced
- 2 tbsp fresh lime juice
Garnishing:
- Lime
- Cherry tomatoes
- Salad
Preparation:
- In a medium sized bowl, add fresh ginger, garlic, cloves, lime juice, Ayam Brand™ Green Curry Paste, and Ayam Brand™ Coconut Milk
- Whisk together.
- Transfer about ¼ cup to be used for grilling and set the rest aside.
- Add chicken breast to a large glass container and pour in the sauce over the chicken to marinade.
- Cover tight and keep in fridge for a few hours/overnight.
- Oil a grill pan and grill the chicken breast on both sides. Drizzle the ¼ cup of sauce (step 3) over it.
- Serve hot with a side salad (optional).
