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Grilled Curry Chicken with Smashed Cucumber Salad

Grilled curry chicken thighs with smashed cucumber salad on a large serving platter with a serving fork
  • Serves:  6
  • Prep Time:  45 min
  • Cook Time:  20 min

Ingredients

Chicken

  • ¾ cup canned coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (optional)
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice (from 1 lime)
  • ½ teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 2 garlic cloves, grated
  • 2½ pounds boneless, skinless chicken thighs
  • Cooked rice, for serving

Cucumber Salad

  • 6 small Persian cucumbers, cut into 1½- inch slices then smashed
  • 4 green onions, thinly sliced
  • ¼ cup finely chopped fresh cilantro, plus more for serving
  • ¼ cup fresh lime juice (from 2 limes)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt

Method

  1. Make the chicken. In a large bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, salt, brown sugar, and garlic until mostly smooth. Reserve ¼ cup of marinade. Add the chicken and turn to coat. Cover and let marinate for at least 30 minutes in the refrigerator.

  2. Preheat the grill on high. Remove the chicken from the marinade, allowing any excess to drip off. Reduce the heat to medium low and place the chicken on the grill. Cook until the chicken begins to char, about 4 minutes per side. Brush the chicken with the reserved marinade and cook, turning, until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 10 minutes more.

  3. Meanwhile, make the salad. In a medium bowl, toss the cucumber, green onions, and cilantro with the lime juice, sesame oil, fish sauce (if using), brown sugar, red pepper flakes, and salt. Let marinate at room temperature for about 10 minutes.

  4. Arrange the chicken on a large platter and top with the cucumber salad. Garnish with fresh cilantro and serve family-style with the rice on the side.