This was such a nice, easy summer meal. Especially if you marinate the chicken ahead of time. This recipe uses red curry paste and coconut milk to marinate the chicken for moist, flavorful chicken that doesn’t get dry on the grill or in the oven. The cucumber salad comes together in a few minutes and I served it with a side of basmati rice. You can keep a little of the marinade aside before you add the chicken, which also serves as a sauce.
Most grocery stores with an Asian section sell red curry paste. You can also find it at any Asian market. It is a super flavorful and pungent mixture of most of garlic, red chili, lemongrass, galangal, shallot, coriander and Kaffir lime. I used chicken breasts here but you can also use thighs if you like. These chicken breasts can be grilled, or you can use the broiler in your oven to get the same charred edges that a grill would give.
Curry Chicken with Cucumber Salad and Rice
Ingredients
For chicken:
- 3/4 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tsp salt
- 1 tbsp brown sugar
- 2 garlic cloves
- 2 lbs boneless skinless chicken breasts
- cooked rice for serving
For the cucumber salad:
- 6 mini Persian cucumbers cut into a medium dice
- 4 scallions sliced
- 1/4 cup lime juice
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp crushed red pepper flakes
- salt to taste
Instructions
- Combine the marinade ingredients in small blender and blend well. Reserve 1/4 cup to use on the chicken when cooked. Place the chicken breasts in the remained of the marinade and marinate overnight or at least a few hours. Grill the chicken until it reaches 165 internally, or place on a greased sheet pan and cook under the broiler until you see some charring. Flip as needed to make sure both sides get nicely browned. Let rest 10 minutes, then slice.
- Mix the cucumber salad ingredients and serve with rice, sliced chicken and a little of the remaining dressing drizzled over.