Here’s a fun appetizer that is colorful, refreshing, and easy to make! Perfect for the upcoming Super Bowl party you may be attending or as a prelude to your next girl’s night watching the Bachelorette, lol :) Ever time I bring these to a gathering people also thank me for a small bite that is not so heavy but has tons of flavor, and a bit of protein that keeps you satisfied.

You get the crunch of the cucumber, the spice of the red curry sauce, and then the slight nuttiness from the sesame seeds. It’s lovely. A perfect way to perk up the cold dreary winter days and bring you back to summer.

Thai Cucumber Cups

2 Seedless Cucumbers
1 1/2 c cooked, shredded chicken
1/3 c. red curry sauce (not paste, I used Trader Joe’s)
2 T mayonnaise
1/4 c minced cilantro
1 1/2 T fresh ginger, grated
1/4 c finely grated carrot
2 T minced red onion
1 T rice vinegar
Toasted sesame seeds and red pepper flakes for garnish

Partially peel cucumbers (as shown above so you have alternating white and green stripes). Cut into 1 1/2 in slices, then scoop out middle of each slice with melon baller, leaving a thin layer in tact to hold filling. Mix all other ingredients together and fill each cup with desired amount. Garnish with toasted sesame seeds and red pepper flakes.

*Tip – I usually poach my chicken, then let it cool, covered, in the pan I cook it in. This will give you juicy, easy to shred, chicken!