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Coconut-Curry Grilled Chicken

with Cucumber Salad & Jasmine Rice

Cooking time

30 minutes




820 /serving

A fun take on savoury-sweet Thai-inspired yellow curry, this dish features grilled chicken as the MVP. While the chicken marinates in a mild yellow coconut curry (with hints of lemongrass), you’ll prepare a chunky, crunchy cucumber salad to act as a cool counterpart. But that’s not all! As the chicken grills to perfection, turn your attention to the magic sauce: a sweet mix of coconut milk, creamy peanut butter and tangy citrus. Complete with fragrant jasmine rice, this beautiful plateful proves that the secret is in the sauce.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 1 Garlic clove
  • 1 Scallion
  • 2 Cucumbers
  • 1 Lime (or lemon)
  • 157g Jasmine rice
  • 18g Mild yellow curry paste
  • 165ml Coconut milk
  • 7g Honey
  • 30g Peanut butter
  • 8.5g Thai Trip spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Peanuts

You will need:

Medium pot
Large grill pan (or pan)
Salt & pepper
Total Fat
34 g
Saturated Fat
14 g
890 mg
Total Carbs
84 g
8 g
46 g
7 g
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Marinate the chicken
Heat the BBQ on high, making sure to oil the grill first. In a medium bowl, combine ½ the coconut milk and ½ the curry paste. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the seasoned chicken to the marinade and mix to thoroughly coat. Set aside in the fridge to marinate, 10 to 15 minutes, while you prepare the next steps.
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Cook the rice
While the chicken marinates, mince the garlic. In a medium pot, heat a drizzle of oil on medium. Add ⅔ of the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions), ½ the remaining spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While rice cooks, halve the cucumbers lengthwise; using the side of your knife, gently smash the cucumber halves until slightly flattened, then cut into large chunks. Juice the lime. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a bowl, make the sauce by combining the peanut butter, remaining coconut milk and curry paste, ½ the honey, up to ½ the lime juice (to taste), 1 tbsp water (double for 4 portions) and up to ½ the white bottom of the scallion (to taste). Stir to combine thoroughly.
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Grill the chicken
Remove the chicken from the marinade, shaking off any excess (discard the marinade) and add the chicken thighs* to the BBQ (or to a large grill pan, adding a drizzle of oil on medium-high first); grill (partially covered if using a grill pan), 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at Transfer to a plate and let rest for 5 minutes.
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Make the cucumber salad
While the chicken cooks, in a medium bowl combine the cucumbers, as much of the remaining white bottom of the scallion as you’d like, the remaining spice blend, the remaining honey, and as much of the remaining garlic and lime juice as you’d like (omit the garlic for a milder flavour); season with S&P and toss well.
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Plate your dish
Divide the rice between your plates. Top with the grilled chicken and the cucumber salad. Drizzle the sauce over chicken. Garnish with as much of the green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.