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–+ servings
Curry chicken

Curry Chicken with Cucumber Salad and Rice

Flavorful curry chicken served with cucumber salad and rice
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Course
Servings 4 servings

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.
Keyword Chicken, Lunch, Main Dish
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