Recipe: Curry Chicken Tacos with Thai Cucumber Relish

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It’s been awhile since I’ve done anything remotely interesting with chicken.  Lately if I have it on hand, all I’ve been doing is cooking it up to use as easy protein on my spinach salads.  I’ve even been neglecting old chicken standbys like my Goddess Chicken Salad or my Mexican Style Chicken Pasta Bake, and that’s just not right.  Definitely time to jazz up old steadfast, stalwart chicken and turn it into something fun.

On my last “big” shopping trip, I picked up a flat of chicken thighs that happened to be on sale for a ridiculous $0.99/lb.  Since I was at the store early, I had a lot of giant packages to sift through to find one I could A) carry home and B) actually afford, but when all was said & done, I ended up with 16 rather plump little chicken thighs for under $5 – an excellent buy, indeed!

I usually freeze 2-4 thighs in individual Ziploc bags so I can pull them out and use them as I need them, a great practice to get into whether you buy meat for one person or a family of four.  Watching for good sales on things like pork, chicken and even seafood will help you save money at the register; taking the time to prep & store things once you get home helps you stretch out those awesome savings and save more time in the long run, since you don’t have to defrost an entire flat of chicken at once.

So last week I’d pulled out a couple of these smaller bundles from my freezer and automatically prepped them for my usual easy-protein-for-salad routine.  I was just about throw it on the a giant bowl of spinach when I caught myself – this boring salad routine had to stop immediately!  After a quick scan of the rest of my fridge’s contents and a bit of mental food math, I got to work.

I chose to go the “fusion” route and try something different with chicken tacos..  Standard chicken tacos, tasty as they may be, have been done a million times, so I was eager to make something new.  Gleaning inspiration from Seattle’s Kaosamai Thai Restaurant’s chicken larb taco that I tried from their truck at last year’s IFBC, I decided to throw in some Thai inspired flavors to make my tacos more interesting: curry & coconut for the chicken, and a nice Thai cucumber relish (a side that is usually served with sa-tay and tod mun (fish cakes), this little pickled salad is incredibly addicting, it’s so good!).  A little cabbage to keep with the street or beach side taco feel, and voila!  My new favorite chicken taco was born.

Now, obviously this isn’t authentic Thai cooking; I’m missing about 75 ingredients and around 12 extra hours of cooking to make anything truly Thai (though it’s one of my goals to try my hand at the real thing).  But one of the ways Poor Girl Eats so darned Well is by jazzing things up and trying some variety.  Allowing the flavors & styles of different cultures’ cooking is a wonderful way to liven up your standard menu without having to become an actual pro at that style of cooking.  And with so much variety in most stores now, recreating some of those flavors is easier than ever.

Speaking of easy, did I mention how easy these are to make?  Aside from some chopping to make the cucumber relish, these only take around 15 minutes to prepare, making them perfect for busy weeknight meals.  This recipe is also great for making use of any leftovers you may have: roasted chicken from last night’s dinner can turn into tonight’s Thai-inspired meal.
Curious where to find things like curry powder & coconut milk on the cheap?  Hit up your local Asian food grocer.  They will more than likely have the best prices and killer variety.  If you don’t have one near your area, you can try a number of conventional stores.  Trader Joe’s has a fairly decent coconut milk for around $2, and many larger chain stores carry it in their Asian food aisles (but they’re usually a lot more expensive, so use them as a last resort).  Even places like Target carry more “exotic” ingredients now; I’ve seen coconut milk, fish sauce and a few spices there that will help you get your international foods pantry started.

Curry Chicken Tacos with Thai Cucumber Relish (makes 4 servings; total cost per serving: $1.25)

Ingredients: For the tacos:
3 c cooked chicken, shredded or in strips
1/2 c coconut milk
2 garlic cloves, minced
2 t curry powder
1/4 t ground cumin
1/8 t ground ginger
1/4 t salt
Pinch of ground cayenne
Large pinch of sugar
8 corn tortillas
1 c shredded cabbage

For the relish:
1 medium cucumber, thinly sliced and quartered
1/2 c thinly sliced red onion
1/3 c white vinegar
1/4 c sugar
2 T chopped fresh cilantro
1 Thai chili, deveined & seeded and finely chopped OR 2 t crushed red chiles
1/4 t salt

Directions:
1.  Prepare the relish by whisking together the vinegar, sugar and salt in a medium bowl until the sugar & salt have completely dissolved.  Add the remaining ingredients and toss together until well combined.  Cover & set aside.

2.  Whisk together the coconut milk, curry, cumin, ginger & sugar in a small bowl.  Spray a large skillet with cooking spray and add the garlic.  Cook over medium high heat until fragrant & lightly browned, then add the chicken & salt.  Stir fry quickly for about a minute or so, then add the coconut curry mixture.  Reduce heat to medium low & allow to simmer for about 5 minutes.  Remove from heat.

3.  Heat the corn tortillas as you normally would.  Assemble your tacos by sprinkling some shredded cabbage on each tortilla, then add a generous spoonful of chicken.  Top with cucumber relish & a couple sprigs of cilantro, and enjoy!

written by

singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

8 Responses to "Recipe: Curry Chicken Tacos with Thai Cucumber Relish"

  1. Anonymous says:

    OH BOY that look SOOOOOOOO GOOOOOOD I think i'll take a bite of my computer that is just up my alley and not hard to make that is one of the many ( and I MEAN MAAAAANYYYYY ) things I LOVE about your BLOG I feel like I can DO anything as long as you are there giving me some guidance, and for that I THANK YOU.PLEASE DON'T EVER STOP.

    Reply
  2. Anonymous says:

    Kimberly I am very hungry and is all your fault that looks as good as I'm sure it taste, so when I "U" going to invent SMELL A RECIPE I think its about time we can SMELL the food. When are you writing a NEW BOOK? I'LL LOVE to buy several so hurry please? oh and THANKS.

    Reply
  3. Anonymous says:

    There is a saying in spanish LA COMIDA ENTRA POR LOS OJOS and it applies to this dish what a nice looking set of tacos and the colors of the veggies are really mouth watering I think I can have more than one serving at one sitting LOVE MEXICAN AND THAI FOODS in my BOOK YOU ARE TOPS.EXCELLENT JOB. THANK YOU.

    Reply
  4. Patricia Calef says:

    I love curry, I love chicken, I love tacos. This is tailor made for me.

    Reply
  5. Lisa B. says:

    This is awesome! My new job allows me to come home for lunch everyday with my husband, so I had cooked up a whole package of chicken to have one hand to make lunch-time faster. Now I know what to do with it other than make chicken pitas and southwestern chicken salad.

    Reply
  6. Anonymous says:

    I loved this recipe. Though the cucumber relish was a bit sweet for my family, I remade it with only 1-2 Tbsp of sugar which was more to our liking. I definitely am going to make it again though.

    Reply
  7. Recipe: Curry Chicken Tacos with Thai Cucumber Relish | Poor Girl … | Salat rezepte. says:

    [...] Recipe: Curry Chicken Tacos with Thai Cucumber Relish | Poor Girl … [...]

    Reply
  8. Sandy says:

    I’ve made these taco’s quite a few times and will be making them again tonight! They are just as good now as they were the first time I made them! I’m about to go wheat free for a while and I’m happy to say that I won’t have to cut them out of my diet. Woo hoo!!!

    Reply

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