Name: Grilled Curry Chicken with Smashed Cucumber Salad Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Thai
Ingredients: 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; 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; Cooked rice

Description

This Grilled Curry Chicken with Smashed Cucumber Salad is a vibrant and flavorful dish combining tender, marinated chicken thighs grilled to perfection with a refreshing cucumber salad tossed in zesty lime and sesame dressing. Perfect for a summer gathering or a weeknight dinner, it balances spicy, tangy, and savory flavors beautifully.

Ingredients

For the Chicken Marinade

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

For the Smashed 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

To Serve

Cooked rice

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Instructions

Make the chicken marinade: In a large bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, kosher salt, brown sugar, and grated garlic until mostly smooth. Reserve ¼ cup of this marinade for later use. Add the chicken thighs to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
Grill the chicken: Preheat the grill on high heat. Remove the chicken from the marinade, letting excess drip off. Reduce the grill heat to medium-low. Place the chicken on the grill and cook until it begins to char, about 4 minutes on each side. Brush the chicken with the reserved marinade and continue cooking, turning occasionally, until the internal temperature reaches 165°F (74°C), approximately 10 minutes more.
Prepare the cucumber salad: While the chicken grills, combine the smashed cucumber slices, green onions, and chopped cilantro in a medium bowl. Add the fresh lime juice, toasted sesame oil, fish sauce (if using), brown sugar, crushed red pepper flakes, and kosher salt. Toss to combine and let the salad marinate at room temperature for about 10 minutes before serving.
Plate and serve: Arrange the grilled chicken on a large serving platter and top with the smashed cucumber salad. Garnish with additional fresh cilantro. Serve family-style alongside cooked rice for a complete and delicious meal.

Notes

Marinate the chicken for longer (up to 2 hours) to deepen the flavors if time permits.
If you don’t have a grill, you can cook the chicken under a broiler or on a grill pan stovetop using similar times.
Adjust the red curry paste to taste for spiciness.
Fish sauce is optional but adds distinctive umami; replace with soy sauce for a vegetarian modification to the salad.
Use Persian cucumbers or any small, crisp cucumber variety for the freshest salad texture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Grilling
Cuisine: Thai