6 Lebanese cucumbersflesh removed and sliced into half moons
1/2 bunch corianderroughly chopped
1long red chillifinely sliced
1 cupwhite vinegar
3/4 cup caster sugar
Coconut Rice
1 cup jasmine ricerinsed well
1 cupcoconut milk
1 cupwater
1/2 teaspoonsalt
Instructions
Start by making the pickling liquid. Combine the vinegar and sugar in a small saucepan and bring to a simmer over medium heat. Let it cook for 15–20 minutes, or until slightly reduced and thickened.
1 cup white vinegar , 3/4 cup caster sugar
While that’s simmering, prepare the chicken. In a bowl, mix together the curry paste, coconut milk, shredded coconut and coriander. Add the chicken and toss well to coat, then set aside to marinate.
600 g skinless chicken thighs , 2 tablespoons curry paste , 1/2 cup coconut milk , 1/4 cup shredded coconut , Handful coriander roots and leaves
Place the cucumber, coriander and chilli into a large bowl. Once the vinegar mixture is ready, pour it over the salad and toss well to coat. If you have time, place it in the fridge to chill.
6 Lebanese cucumbers, 1/2 bunch coriander, 1 long red chilli
For the rice, add the rinsed jasmine rice, coconut milk, water and salt to a saucepan. Bring to a boil, then reduce to low, cover and cook for 12–15 minutes or until the liquid is absorbed. Remove from the heat, leave covered for 5 minutes, then fluff.
1 cup jasmine rice, 1 cup coconut milk , 1 cup water , 1/2 teaspoon salt
Cook the chicken on a BBQ or hot pan for 5–7 minutes on each side, or until cooked through and nicely charred.
Serve the chicken with the coconut rice and chilled cucumber salad on the side.
Keywords
Dinner, Lunch
Chicken
Protein Chicken
Category Budget-Friendly, Family Friendly, Family Meals, Quick Meals
