Barbecued Thai Chicken Curry

4 fresh red chilies, seeded and sliced

2 cloves garlic, chopped

5 shallots, finely sliced

2 teaspoons crushed palm sugar

115 ml coconut cream

2 teaspoons fish sauce

1 tablespoon tamarind water

4 boneless chicken breasts

Thai holy basil leaves or coriander leaves, to garnish

Method :

1. Using a pestle and mortar or small blender, pound or blend chilies, garlic and shallots to a paste.

2. Work in sugar, then stir in coconut cream, fish sauce and tamarind water.

3. Using the point of a sharp knife, cut 4 slashes in chicken breast.

4. Place chicken in a shallow dish and pour over spice mixture.

5. Turn to coat, cover dish and set aside for 1 hour.

6. Preheat grill.

7. Place chicken on a piece of aluminum foil and grill for about 4 minutes a side, basting occasionally, until cooked through.

8. Garnish with basil or coriander leaves.

Serves 4