Neven Maguire's Grilled Thai Chicken with Smacked Cucumber Salad

INGREDIENTS

• 2 Tbsp. Simply Better Thai Green Curry Paste
• 2 Tbsp. Tinned Simply Better Thai Coconut Milk
• 1 Pack Simply Better Irish Corn Fed Boneless Chicken Thigh Fillets (500g)
• Simply Better Spanish Olive Oil, for cooking
• 2 Cucumbers (preferably organic)
• 1 Carton Simply Better Handmade Peanut & Chilli Rayu
• 1 Tbsp. Simply Better Organic Apple Cider Vinegar
• 2 Simply Better Fermented Garlic Cloves, crushed to a paste
• 1 Pack Simply Better Tomkin Tomatoes, halved

METHOD

1. Mix the curry paste into a shallow dish with the coconut milk until evenly combined. Add the chicken and stir to coat. Cover with clingfilm and set aside to allow the flavours to develop for 20 minutes or overnight in the fridge is perfect too.
2. When ready to cook, heat a griddle pan over a medium high heat. Brush with a little oil and then add the chicken thighs best side down and cook for 3-4 minutes – you’ll know it is ready when it comes away easily and is no longer sticking. Using a tongs, flip over and then reduce the heat to low. Cook for another 6 minutes or until cooked through and tender. Turn off the heat and leave to rest.
3. While the chicken is cooking prepare the salad. Half peel the cucumbers in alternating stripes. Cut them in half lengthways and scoop out the seeds with a teaspoon.
4. Put the length of cucumbers on a board, flesh side down, then use a rolling pin to bash along their length to gently bruise. Cut on the diagonal into slices about 1cm wide. Whisk 8 Tbsp. of the peanut & chilli rayu with the vinegar and garlic in a large bowl and then fold in the cucumber and tomatoes.
5. Arrange the smacked cucumber salad on plates and top with the Thai Chicken. Drizzle over the rest of the peanut & chilli rayu or put in dipping bowls to serve.