Ingredients
1 pound chicken cutlets
4 teaspoons Masaman-curry paste, such as Maesri
4 celery stalks, thinly sliced on the bias (2 cups)
2 tablespoons fresh lime juice and 1 teaspoon grated zest, plus wedges for serving
1 tablespoon vegetable oil, plus more for grill
1/4 cup cocktail peanuts, chopped
Kosher salt and freshly ground pepper
1 baguette, cut into quarters and halved lengthwise
1/3 cup mayonnaise
1/2 cup fresh tender herbs, such as cilantro and mint
Sliced mango, for serving
Preparation
Brush both sides of chicken with curry. Cover with plastic wrap and let stand 15 minutes. Toss celery with lime juice, oil, and peanuts; season with salt and pepper.
Heat a grill or grill pan over high. Grill bread, cut-side down, until lightly toasted, 1 minute. Season chicken with salt; brush grates with oil and grill until browned on one side, 1 to 2 minutes. Flip and grill until just cooked through, 1 to 2 minutes more. Transfer to a cutting board. Stir together mayonnaise and lime zest; spread evenly over cut sides of bread. Slice chicken and arrange on bottom halves of bread. Toss celery mixture with herbs; sprinkle over both halves of bread. Serve with mango slices and a squeeze of lime.
