Ingredients

• 1 x 114g can red curry paste (Maesri brand)
• 60ml (1/4 cup) coconut cream (Kara brand)
• 4 (about 200g each) single chicken breast fillets
• 2 ripe mangoes
• 1 Lebanese cucumber, finely chopped
• 2 kaffir lime leaves, veins removed, finely shredded
• 1 fresh red birdseye chilli, halved, deseeded, finely chopped
• 2 tablespoons thick natural yoghurt
• Salt & freshly ground black pepper
• 1 tablespoon peanut oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 x 100g pkt baby Asian greens mix

Method

• Step 1 Combine red curry paste and coconut cream in a small bowl. Add chicken and turn to coat evenly in the curry mixture. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
• Step 2 Preheat a barbecue grill or chargrill on medium high.
• Step 3 To make the mango raita, cut cheeks from the mangoes close to the seed and peel away skin. Cut flesh into small dice (about 5mm wide). Combine mango, cucumber, kaffir lime leaves, chilli and yoghurt in a medium bowl. Taste and season with salt and pepper.
• Step 4 Cook chicken on preheated grill for 5 minutes each side or until brown and just cooked through. Transfer to a plate and cover with foil to keep warm.
• Step 5 Combine oil, soy sauce and rice vinegar in a small bowl. Divide the baby Asian greens evenly among serving plates and drizzle with the soy-sauce dressing. Place chicken breasts on plates and spoon over some of the mango raita.