1. To cook the chicken, rub the chicken breast with the red curry paste and let marinate for 1 hour. Roast at 375°F for 15 to 20 minutes, rest for 30 minutes. Cool and dice. You will have 6 to 7 cups of chicken, more or less. Set aside.

2. To make the dressing base: In a medium sauté pan, add the peanut oil, Thai red chilies, and red curry paste. Cook over low heat until you have a nice aroma. Add the garlic, bell pepper, fish sauce, and Thai basil and cook for 2 minutes until fragrant. Add coconut milk and bring to a simmer; reduce by half, or until it’s thick enough to coat a spoon. Set aside and cool completely.

3. For the cold base: In a large bowl whisk together the soy sauce, mayonnaise, and cooled dressing base from above. Add cilantro, green onions, and mint and toss to coat. Add the lime juice, Thai chili sauce, and red grapes and toss again. Add the cooked and diced chicken and mix until combined. Chill.


3 lb. chicken breasts, skinless and boneless
3 Tbsp. red curry paste

Dressing Base:

2 Tbsp. peanut oil
3 each Thai chili, stemmed, sliced in half
2 Tbsp. red curry paste
1 Tbsp. garlic, minced
1 cup green bell pepper, diced ¼”
2 tsp. fish sauce
½ cup Thai basil, stemmed, torn
½ cup coconut milk

Cold Base:

1 Tbsp. soy sauce
1/2 tsp. ground black pepper
1 cup mayonnaise
1/4 cup cilantro, chopped
4 each green onions, including the white and green parts, thinly sliced
1/2 cup mint, torn
1 Tbsp. lime juice
2 Tbsp. Thai chili sauce
2 cups red California grapes, cut in half


Yield: 12 portions