Grilled Curry Chicken with Smashed Cucumber Salad

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  Coconut Milk, Full-Fat, Canned(180g)
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  Thai red curry paste(30g)
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  Fish sauce(15g)
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  Cilantro, Fresh(60g)
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  Lime Juice, Fresh(30g)
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  ½ teaspoon kosher salt
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  Brown sugar(15g)
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  Garlic
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  Chicken Thigh, Boneless Skinless(1134g)

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

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  Cucumber
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  Green Onion (Scallion)
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  Cilantro, Fresh(60g)
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  Lime Juice, Fresh(60g)
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  Sesame Oil, Toasted(30g)
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  Fish sauce(15g)
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  Brown sugar(15g)
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  Red pepper flakes(5g)
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  ½ teaspoon kosher salt

Instructions

1. 1Make the chicken. In a large bowl, whisk together the coconut milk, red curry paste, fish sauce (if using), cilantro, lime juice, salt, brown sugar, and garlic until mostly smooth. Reserve ¼ cup of marinade. Add the chicken and turn to coat. Cover and let marinate for at least 30 minutes in the refrigerator.
2. 2Preheat the grill on high. Remove the chicken from the marinade, allowing any excess to drip off. Reduce the heat to medium low and place the chicken on the grill. Cook until the chicken begins to char, about 4 minutes per side. Brush the chicken with the reserved marinade and cook, turning, until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 10 minutes more.
3. 3Meanwhile, make the salad. In a medium bowl, toss the cucumber, green onions, and cilantro with the lime juice, sesame oil, fish sauce (if using), brown sugar, red pepper flakes, and salt. Let marinate at room temperature for about 10 minutes.
4. 4Arrange the chicken on a large platter and top with the cucumber salad. Garnish with fresh cilantro and serve family-style with the rice on the side.