Grilled tenderloins with red curry

• 2 tablespoons House of Asia Light Soy Sauce 
• 1 spoon Kanokwan Red Curry Paste
• 500 g chicken tenderloin
• 5 tablespoons of oil
• 1/3 teaspoon salt
• freshly ground pepper
• 1 teaspoon of sweet paprika
• 1 tablespoon lime juice
• 1 teaspoon chopped parsley

Curry mayonnaise:

• 3 tablespoons of mayonnaise
• 1 teaspoon curry powder
• 1 tablespoon lime juice

1. Remove any membranes from the chicken tenderloins and pat dry with a paper towel.
2. In a bowl, combine: oil, salt, pepper, sweet paprika, Kanokwan red curry paste, lime juice, House of Asia light soy sauce and parsley.
3. Place the tenderloins in the marinade and coat them thoroughly. Leave in the refrigerator for about 2 hours, preferably overnight.
4. Grill the tenderloins on a preheated grill for 4 minutes on each side. Mix the mayonnaise with the curry powder and lime juice. Serve immediately.