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Grilled Green Curry Chicken With Cucumber Green Mango Slaw

Here's how you make Grilled Green Curry Chicken With Cucumber Green Mango Slaw
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  • Servings: 4
  • Prep: 10-15m
  • Cook: 10-15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR CHICKEN
  • 1 1/2 to 2 pounds boneless skinless chicken thighs (6-8 thighs, cut in to 1 1/2" pieces, you can use a mix of thighs and breasts too)
  • 1 can (14 ounce) coconut milk
  • 2 tablespoons curry paste (green)
  • 1 red Thai chili pepper (minced, seeds and ribs removed, 1 small red jalapeno can also be used)
  • 2 shallots, thin sliced
  • 3 tablespoons cilantro, chopped
  • Kosher salt
  • Pepper
  • FOR SLAW
  • 1/4 pound cucumber (1/2 seedless cucumber, peeled, lightly seeded, and grated)
  • 3 cups cabbage, shredded (napa)
  • 1 medium red onion (cut in half and thin sliced)
  • 1 green (7 ounce) mango, grated
  • 1 to 2 tablespoons mayonnaise (optional - you can also use yogurt, buttermilk, or sour cream)
  • 3 tablespoons mint, chopped
  • 3 tablespoons cilantro, chopped
  • 2 to 3 tablespoons vinegar (seasoned rice wine vinegar, to taste - see note below)
  • 1/2 to 1 teaspoon sesame oil (to taste)
  • Kosher salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... Add the coconut milk, curry paste, shallots, cilantro, and chili to a glass bowl; or, large gallon size ziploc bag. Mix until combined; then, add the chicken. Mix in the bowl; or, close the bag and shake. Refrigerate at least 4 hours, or overnight. The longer - the better in my opinion; I usually let it marinate all night.

  • Step 2: Skewers ... First, remove the chicken from the refrigerator and, from the marinade; and, set it on the counter to take the chill off. You don't want to cook with cold food. Skewer the chicken pieces, leaving a little space between each piece - basically, don't over crowd the skewer. Otherwise, the chicken will end up steaming; rather than searing or charring. If using wood skewers, make sure to soak them at least 15 minutes before using; this will prevent them from burning on the grill.

  • Step 3: Slaw ... While the chicken is resting on the counter - make your slaw. I used my food processor; but, a hand held grater will work just as well. Add the grated or shredded cabbage, mango, cucumber, onion, mint, cilantro, sesame oil (to taste); and rice wine vinegar to a large bowl; and, toss to combine. Season lightly with salt and pepper. Now, if you like creamy, you can add a little mayonnaise (or ... yogurt, buttermilk, and even sour cream) if you want. Personally; I don't like it creamy. But, my point is ... if you like that creamy texture, you can make it creamy. Add a little mayonnaise (if you choose that), as much as you like - again, this is optional. Cover, and refrigerate at least 30 minutes before serving.

  • Step 4: Note: Even those we are using a seedless cucumber; I still lightly scoop out the seeds; it isn't necessary, but I prefer it.

  • Step 5: Grill ... I like the outdoor grill; but, a grill pan will also work just as well. Grill on medium high heat, until charred on each side. You do NOT want to over cook the chicken; so, keep an eye on them. They should take about 10-15 minutes, turning often. The temperature should be 160; remove and cover with foil a few minutes before serving. It really depends on the thickness of the chicken pieces.

  • Step 6: Serve and ENJOY! ... Serve the chicken along side the slaw. Rice or grilled sweet potatoes are a perfect side dish.

We hope you enjoy this recipe!

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