Grilled Curry Chicken with Smashed Cucumber Salad

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  0.8 cup Coconut Milk, Full-Fat, Canned
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  2 tbsp Thai red curry paste
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  1 tbsp Fish sauce
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  2 tbsp Lime Juice, Fresh
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  0.5 tsp ½ teaspoon kosher salt
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  2 Garlic(6g)
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  2.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  6 Cucumber(1206g)
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  4 Green Onion (Scallion)(60g)
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  0.3 cup Cilantro, Fresh
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  2 tbsp Sesame Oil, Toasted
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  1 tbsp Brown sugar
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  1 tsp Red pepper flakes
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  0.5 tsp ½ teaspoon kosher salt

Instructions

1. 1In a large bowl, whisk together the coconut milk, red curry paste, fish sauce, cilantro, lime juice, brown sugar, and garlic until mostly smooth. Reserve ¼ cup of marinade in a separate bowl. Add the chicken thighs to the remaining marinade and turn to coat evenly. Cover and refrigerate for at least 30 minutes.
2. 2Remove the chicken from the marinade, allowing excess to drip off. Heat a large skillet or grill pan over medium-high heat for 2–3 minutes until very hot. Place the chicken skin-side down in the pan and cook 4–5 minutes until the skin is golden brown and begins to char.
3. 3Flip the chicken and cook 4–5 minutes on the other side until golden brown. Brush the reserved marinade over both sides of the chicken.
4. 4Continue cooking 8–10 minutes more, turning occasionally and brushing with marinade, until the internal temperature reaches 165°F on an instant-read thermometer when inserted into the thickest part without touching bone.
5. 5While the chicken cooks, prepare the salad: In a medium bowl, toss together the cucumber, green onions, cilantro, lime juice, sesame oil, fish sauce, brown sugar, and red pepper flakes. Let sit at room temperature for 10 minutes to allow flavors to meld.
6. 6Transfer the cooked chicken to a cutting board and let rest 3–5 minutes. Cut into serving pieces if desired.
7. 7Divide the chicken evenly among 6 airtight containers while still warm. Top each portion with the cucumber salad and accumulated juices.
8. 8Refrigerate the containers for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes before serving, or eat cold.