Coconut Curry Chicken with Coconut Rice and Pickled Cucumber Salad

Recipe adapted from Wholesome By Sarah.

Ingredients:

Chicken Marinade:

• 2 lbs. chicken breast tenders
• 2 TBSP curry paste
• 1/2 c. coconut milk
• Handful of cilantro, chopped

Pickled Cucumber Salad:

• 6 mini cucumbers, sliced
• 1-2 avocado, chopped
• 1/2 bunch cilantro, chopped
• 1 jalapeno, sliced or diced
• 1 c. white vinegar
• 3/4 c. sugar
• 1/2 c. peanuts, chopped

Coconut Rice:

• 1 c. jasmine rice, rinsed
• 1 c. coconut milk
• 1 c. water
• 3/4 tsp. salt

Directions:

1. Marinate Chicken: In a bowl add the curry paste, coconut milk, and cilantro and mix to combine. Add the chicken and toss to coat. Set aside to marinate while you prep everything else (can refrigerate until for hours until ready to cook).
2. Pickled Cucumber Salad: Combine vinegar and sugar in a small saucepan and bring to a simmer over medium heat. Cook for 15-20 minutes until slightly reduced and syrupy. Set aside. In a serving bowl add the cucumbers through jalapeno and toss to combine. Cover and chill in the refrigerator until ready to eat to develop flavor.
3. Coconut Rice: Rinse the rice until runs clear. Add the rinsed rice, coconut milk, water, and salt to a saucepan. Cover and bring to a boil, then reduce heat to a simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, and then fluff with a fork.
4. Cook Chicken: Preheat Air Fryer to 400F, then add the chicken tenders and cook for 10 minutes. If using chicken breasts, preheat Air Fryer to 370F, add chicken and cook for 10 minutes; then flip the chicken and cook for additional 4-8 minutes, or until done. Let chicken rest for 5 minutes before slicing.
5. Assemble: To each plate add the coconut rice, the coconut curry chicken, and the pickled cucumber salad. Top the salad with chopped peanuts.