Thai Green Curry Chicken Salad Rolls
From chefelaine 15 years agoIngredients
- 1 tsp green curry paste shopping list
- 1 tbsp soy sauce shopping list
- 2 tbsp vegetable oil shopping list
- 1 lb boneless chicken breasts shopping list
- The sauce: shopping list
- 1 cup coconut milk shopping list
- 1 tsp green curry paste shopping list
- 1 tbsp fish sauce shopping list
- 1 tbsp shredded ginger shopping list
- ½ tsp sugar shopping list
- ½ cup chopped fresh or canned tomatoes shopping list
- ¼ tsp grated lime zest shopping list
- 1 tbsp lime juice shopping list
- 8 round rice paper wrappers shopping list
- 2 to 3 onions, cut into long shreds shopping list
- ½ english cucumber, cut into long shreds shopping list
- ¼ cup mint leaves shopping list
- ¼ cup coriander leaves (cilantro) shopping list
- 1 cup baby lettuce or mesclun mix shopping list
- salt and pepper shopping list
How to make it
- Preheat oven to 400* F
- Combine curry paste, soy sauce and 1 tbsp of the vegetable oil
- Brush onto chicken breasts
- Heat the remaining oil in an ovenproof skillet over medium heat
- Add chicken breasts
- Sear for 2 minutes on each side
- Place the skillet into the oven and bake for 10 to 15 minutes, or until juices run clear
- Keep the skillet for making the sauce
- Tear the chicken into thick shreds
- Add coconut milk, curry paste, fish sauce, ginger, sugar, tomatoes and lime zest to skillet
- Reduce over medium heat for 8 to 10 minutes, or until very thick and only about ½ cup remains
- Stir in the lime juice
- Return the chicken pieces to the skillet, and toss with the sauce
- Allow to cool
- Divide chicken into 8 portions
- Dip the rice paper into warm water to soften
- Working with 1 wrapper at a time, lay the rice paper on a sheet of waxed paper on the working surface
- Place 1 portion of the chicken filling onto the top third of the wrapper
- Spread it to about 1 inch of the edges
- Add 2 or 3 shreds of green onion, cucumber, 3 mint leaves,3 coriander leaves, and a few leaves of the baby lettuce mix.
- Season with salt and pepper to your preference
- Roll up the wrapper, tucking in the ends as you go
- Place seam side down on a tray
- When all rolls are completed, cover with a damp clothe and plastic wrap.
- Refrigerate until ready to serve
The Rating
Reviewed by 8 people-
Delicious and great presentation!
elgab89 in Toronto loved it -
so beautiful
bizzielizzie in Orillia loved it
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