Grilled chicken in curry marinade

Chicken marinated in red curry:

• 2 kg of chicken fillet 
• Curry marinade:
• 6 tablespoons House of Asia Light Soy Sauce
• House of Asia Coconut Milk 5-7% 400 ml
• Kanokwan red curry paste 50 g
• 2 teaspoons grated ginger
• juice of one lime 
• 4 tablespoons chopped spring onions  

Chinese cabbage salad:

• 800 g Chinese cabbage
• 2 medium carrots
• 5-6 tablespoons of fresh coriander, chopped
• 4 tablespoons chopped spring onions
• 40 g peanuts (previously roasted)

Asian salad dressing:

• 5-6 tablespoons House of Asia Rice Vinegar (or more – taste to balance the sweet and sour taste to your liking)
• 2-3 tablespoons House of Asia Light Soy Sauce
• 3 tsp House of Asia Hoisin Sauce  
• 3 teaspoons sesame seeds (previously toasted)
• 4 tablespoons of olive or rapeseed oil 
• 2 spoons of honey
• 2 teaspoons grated ginger

1. Prepare the meat marinade by mixing the curry paste, lime juice, ginger, soy sauce, spring onions, and coconut milk. 
2. Pour half of the marinade into a pot and simmer for 15 minutes (you can add lime juice, sweetener, or soy sauce to taste). Pour this sauce over the grilled meat.
3. Add the cleaned fillets to the remaining marinade. Cover and refrigerate for at least 2 hours.
4. Prepare the salad dressing by combining olive oil (or cooking oil), honey, ginger, vinegar, soy sauce, hoisin sauce, and toasted sesame seeds.
5. Shred the cabbage, add the carrots cut into strips. Add the spring onions, cilantro, and peanuts. Pour in the sauce and stir.
6. Place the meat on the grill and cook for about 12-15 minutes (depending on the thickness of the fillets), turning 2-3 times during grilling. Serve with a salad and warmed curry sauce.

TIP: You can bake the marinated fillets in the oven or use an air fryer. The marinade also works well for pork. 

TIP 2: It's best to prepare a larger batch of dressing and store it in the refrigerator for 3-4 days. In addition to the cabbage, carrots, and herbs, add radishes and kohlrabi to the salad.