Coconut Curry Chicken Thighs with Smashed Cucumber Salad
This delicious and easy to make combo of coconut curry chicken thighs and refreshing smashed cucumber salad will become a family favourite!
Main Course, Salad
6
45 mins
10 mins
55 mins
Main Course, Salad
6
45 mins
10 mins
55 mins
Ingredients
10 chicken thighs
1 cup of coconut cream
2 cloves of garlic, crushed
1 tablespoon of curry powder
1 lime, zest and juice
salt
pepper
Smashed Cucumber Salad
2 telegraph cucumber, or 3 short cucumbers
2 tablespoons of sesame oil
1 tablespoons of rice wine vinegar, or white vinegar
2 tablespoons of soy sauce
½ teaspoon of sugar
½ teaspoon of chilli flakes, (optional)
½ cup of ground coriander, roughly chopped, plus more to garnish
Instructions
- Place the chicken thighs in a large bowl. Combine the garlic, coconut cream, curry powder, lime zest and juice, and salt and pepper in a small bowl. Pour over the chicken and toss to coat well with the marinade. Cover and refrigerate for at least 30 minutes.
- Preheat your barbeque or frying pan with a little oil to medium high heat. Place chicken on the heat and cook for 5-6 minutes on each side or until cooked through. Remove from the heat and transfer to a serving platter.
- For the salad, sit the cucumbers on a chopping board and use something heavy such as a rolling pin to bash each one until it splits open. Cut into 2cm chunks and place in a bowl.
- In a small bowl mix together the sesame oil, rice vinegar, soy sauce and sugar. Pour over the cucumber, add the chilli flakes and coriander and toss well.
- To serve, place the chicken thighs on a platter, top with spoonfuls of the cucumber salad and garnish with coriander leaves.