This recipe was inspired by a Martha Stewart recipe for grilled chicken baguettes. I used a store-bought massaman curry paste by Blue Elephant, a famous traditional Thai restaurant in Bangkok. Massaman curry is a Thai Muslim dish; a rich brick-red curry sauce spiced with cardamom and star anise. Though I used chicken thighs, this recipe can also be made using chicken breasts but I happened to have two chicken thighs on hand. It makes for a quick lunch or light supper for two.
Massaman Curry Grilled Chicken Sandwiches (inspired by Martha Stewart)
Makes 2 sandwiches
1 tablespoon Massaman Curry paste, e.g. Blue Elephant
2 boneless, skinless chicken thighs
1/3 cup cucumbers sliced on the diagonal
Zest and juice of one small lime
1 tablespoon red onion, sliced thin
2 tablespoons salted peanuts, crushed
2 tablespoons mayonnaise
3-6 sprigs cilantro
1/2 a baguette
Pat dry the chicken thighs. Season the chicken thighs with seasoning salt then spread the curry paste into both sides of the chicken, pressing it into the meat. Set aside for at least 20 minutes or overnight.
Put the sliced cucumbers and onions into a small bowl. Add the lime juice and toss. Set aside. In a small bowl, add the mayonnaise and the lime zest and mix well. Set aside.
Heat the grill pan over medium high flame. When the pan is hot, remove it from the flame and spray it with cooking spray. Return it to the flame and add the chicken thighs. Cook on one side 3-4 minutes or until grill marks appear on the chicken. Flip and cook for 3 minutes more on the second side. Remove the chicken to a cutting board and slice into 1/4 inch slivers. Set aside. Don’t wash the grill pan.
Split the baguette in two and toast the sliced sides in the grill pan until lightly browned. Remove from the pan and generously spread the lime zest-mayonnaise mixture on both toasted sides. Spread the chicken on top of the mayonnaise. Top with cucumber and onion, some cilantro sprigs, and sprinkle with crushed peanuts.