BBQ Chicken Thighs & Yellow Curry Peanut Sauce
Cucumber-Lime Salad & Lemongrass Rice
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
A fun take on Thai-style yellow curry, this dish features grilled chicken as the MVP. While it grills on the barbecue (after marinating in spiced yogurt), you’ll prepare a chunky, crunchy cucumber salad to act as a cool counterpart. That’s not all! Introduce a divine drizzle: a lush mix of yogurt, curry paste, peanut butter, honey and lime. Complete with fragrant lemongrass-scented rice, these pretty platefuls prove that the secret is in the sauce.
We will send you:
- 4 Chicken thighs
- 1 Garlic clove
- 3 Cucumbers
- 1 Lime
- 160g White rice
- 18g Mild yellow curry paste
- 100g Greek yogurt
- 7g Honey
- 30g Peanut butter
- 15g Minced lemongrass
- 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Peanuts
You will need:
Medium pot
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Whisk
Total Fat
19 g
Saturated Fat
4 g
Sodium
890 mg
Total Carb
89 g
Sugars
8 g
Protein
51 g
Fibre
7 g
Preparation
Marinate the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium bowl, combine ⅓ of the yogurt and ½ the curry paste. Add the chicken; toss well.
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium. Add the lemongrass and ⅔ of the garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. Juice the lime. In a small bowl, make the sauce by whisking the peanut butter, remaining yogurt and curry paste, ½ the honey, ½ the lime juice and 2 tbsp water (double for 4 portions).
Grill the chicken
Remove the chicken* from the marinade, shaking off any excess. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Make the cucumber salad
Meanwhile, in a second medium bowl, combine the cucumbers, remaining spices, honey, garlic and lime juice (omit the garlic for a milder flavour), and S&P.
Plate your dish
Divide the rice between your plates. Top with the chicken and cucumber salad. Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
