Name: Grilled Chicken Sandwiches with Red Curry Slaw
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tablespoons plus 2 teaspoons fish sauce; 2 tablespoons vegetable oil; 2 tablespoons packed brown sugar; 4 teaspoons red curry paste; Salt and pepper; 8 (3- to 4-ounce) chicken cutlets, 1/2 inch thick, trimmed; 1/2 cup mayonnaise; 1 tablespoon lime juice; 1 (11-ounce) bag green coleslaw mix; 4 (6-inch) Italian sub rolls, split lengthwise

Why This Recipe Works

For this recipe, we relied on two ingredients widely used in Thai cuisine to flavor both the chicken for the sandwiches and the coleslaw that adorns them. Fish sauce provided an unmistakable savoriness and umami boost without adding any
detectable fishiness, and jarred red curry paste added floral notes while helping boost browning. Store-bought coleslaw mix adds substance to this sandwich while saving on prep work.

Before You Begin

For a bit of extra heat, serve with sriracha or your favorite hot sauce.

Instructions

Whisk 2 tablespoons fish sauce, oil, sugar, 2 teaspoons curry paste, and 1/4 teaspoon pepper together in bowl. Add cutlets and toss to coat.

Whisk mayonnaise, lime juice, remaining 2 teaspoons fish sauce, and remaining 2 teaspoons curry paste together in large bowl. Add coleslaw mix and toss to combine. Season with salt and pepper to taste.

Grill cutlets over hot fire until lightly charred and cooked through, about 4 minutes per side. Transfer to plate and tent loosely with foil. Grill rolls cut side down until toasted, about 1 minute. Divide cutlets and slaw evenly among rolls. Serve.