Ingredients

1 can canned coconut milk (substitute with non-dairy milk for a lighter version)

2 tbsp red curry paste (Mae Ploy recommended; green curry paste works too)

1 tbsp fish sauce (optional, can be omitted for vegetarian)

1/4 cup fresh cilantro (substitute with parsley if needed)

2 tbsp fresh lime juice (lemon juice is a suitable alternative)

1 tsp kosher salt (adjust according to taste)

1 tbsp brown sugar (honey or maple syrup can be used instead)

3 cloves garlic (minced garlic can be a substitute)

1.5 lbs boneless, skinless chicken thighs (chicken breasts can be used as a substitute)

2 cups Persian cucumbers (English or regular cucumbers can be substituted)

2 stalks green onions (regular onions can be used but will change taste)

2 tbsp toasted sesame oil (olive oil is a viable alternative)

1/2 tsp crushed red pepper flakes (adjust according to spice preference)

Instructions

Step 1: In a large bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, kosher salt, brown sugar, and minced garlic until mostly smooth to create the marinade.

Step 2: Coat the chicken thighs evenly with the marinade, cover, and refrigerate for at least 30 minutes to allow flavors to develop.

Step 3: Preheat the grill to high heat. Once ready, remove the chicken from the marinade letting the excess drip off.

Step 4: Reduce the grill heat to medium-low and grill the chicken for about 4 minutes per side, brushing occasionally with reserved marinade for extra flavor.

Step 5: Meanwhile, prepare the cucumber salad by combining the cucumbers, green onions, cilantro, lime juice, sesame oil, fish sauce, brown sugar, crushed red pepper flakes, and salt in a bowl. Let it sit for 10 minutes to meld flavors.

Step 6: Transfer the grilled chicken to a serving platter, top with the smashed cucumber salad, and serve immediately.

Tips & Variations

For a vegetarian version, omit the chicken and fish sauce, and grill firm tofu or vegetables marinated in the same curry mixture.

If you prefer a less spicy dish, reduce or omit the crushed red pepper flakes.

Using chicken breasts will yield a leaner dish, but chicken thighs provide juicier, more flavorful results.

Fresh herbs like mint or basil can be added to the cucumber salad for extra brightness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner substitute, but they may cook faster and can dry out more easily. Watch the grill closely and adjust cooking time accordingly.

Is the fish sauce necessary?

Fish sauce adds umami and depth to the marinade but is optional. You can omit it for a vegetarian dish or substitute with soy sauce or tamari for a similar savory flavor.