Coconut Curry Grilled Chicken Naan Ingredients Naan Bread Minor’s Coconut Curry RTU Sauce Boneless Chicken Thighs or Breasts, Grilled, ½” Cubes Paneer, ¼” Slices Whole Milk Greek Yogurt, Plain Lime Juice, Fresh Lime Zest, Fresh Red Chili Flakes Red Onions, Pickled Cilantro Leaves, Whole Build It Grill the pork. Season pork loin chops with salt and pepper. Brush with Minor’s Coconut Curry RTU Sauce and let marinate for 15–20 minutes. Grill over medium-high heat until cooked through and slightly charred. Let rest, then slice thinly. Make the coconut curry peanut sauce. In a bowl, whisk together Minor’s Coconut Curry Sauce, peanut butter, lime juice, and honey until smooth and creamy. Adjust consistency with a splash of water if needed. Momentarily set aside. Prepare the noodle base. Cook rice noodles according to package instructions. Rinse under cold water and chill. Divide into serving bowls. Assemble the vegetables. Arrange carrots, cucumber, cabbage, and bean sprouts in neat piles over the chilled noodles. Finish & serve. Top each bowl with sliced grilled pork. Place a small ramekin filled with the coconut curry peanut sauce within the bowl. Garnish with mint, cilantro, green onion, and peanuts. Place lime wedges on the side. Serve! Share this recipe: More Like This Ingredients The Role of Acidity in Flavor Industry Trends Dining All Day Plant Forward Make it with MINOR’S®: Vegan Alfredo Up and Coming East Meets West With Asian-style Barbecue
