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Thai chicken with cucumber salad
Thai chicken with cucumber salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Whip up a vibrant chicken salad for a quick and delicious dinner option!
Ingredients:
  • 1 bunch coriander
  • 270ml can coconut milk
  • 80ml (1/3 cup) fish sauce
  • 55g (1/4 cup) caster sugar
  • 56.00 gm Thai red curry paste
  • 10.00 gm curry powder
  • 8 chicken thigh fillets
  • 300g (1 1/2 cups) jasmine rice
  • 1/2 small daikon radish (see note)
  • 2 Lebanese cucumbers
  • 1 large eschalot
  • 1 lime
  • 50g roasted peanuts
  • 36.80 gm vegetable oil
Instructions:
  • Trim coriander roots, leaving 3cm stems attached, finely chop, and place in a large bowl. Mix in 1 teaspoon ground black pepper, coconut milk, 60ml (1/4 cup) fish sauce, 2 tablespoons sugar, curry paste, and curry powder until well combined. Pluck leaves from the rest of the coriander and set aside. Poke chicken on both sides with a fork, add to marinade, and let marinate for 10 minutes.
  • Rinse the rice in a sieve under running water, then cook in a saucepan with 500ml (2 cups) water until fluffy and tender, about 15 minutes covered on low heat.
  • Prepare the salad by peeling the daikon. Cut the daikon and cucumbers into long, thin wedges after halving them widthwise. Combine them in a bowl. Thinly slice the peeled eschalot and mix it with the vegetables. Squeeze lime juice over the mixture, then add 1 tablespoon of fish sauce and sugar each. Chop the peanuts and half the coriander, then add them to the salad. Toss well to combine all ingredients.
  • In a large, heavy-based frying pan over medium-high heat, heat oil. Remove chicken from marinade and discard marinade. Place chicken smooth-side down and cook for 5 minutes until brown, then flip and cook for an additional 3 minutes until fully cooked.
  • Plate the chicken alongside a bed of fluffy rice and a refreshing side salad.

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