Grilled Chicken In Red Curry and Coconut Sauce
Mix the coconut milk, curry paste and fish sauce for the marinade.
Score the chicken pieces with a sharp knife, put them in the marinade and leave them for at least an hour and preferably overnight in the fridge. Turn pieces occasionally.
Drain the coconut milk marinade into a small pan. Simmer over low heat until the sauce is thickened.
Heat and oil the grill. Add the chicken pieces making sure there are spaces in between. Grill for five minutes over medium heat. Then turn and keep grilling until the chicken is cooked through.
Pour the sauce into the bottom of a serving dish and place the grilled chicken over top. Garnish with a few sprigs of cilantro.
Serving: 6oz | Calories: 605kcal | Carbohydrates: 4g | Protein: 30g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 167mg | Sodium: 499mg | Potassium: 610mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1314IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 5mg