Thai Green Curry Chicken Salad Rolls |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fresh salad rolls an sometimes taste bland, but these have a delicious, mildly spicy, citrus filling. Ingredients:
1 tsp green curry paste |
1 tbsp soy sauce |
2 tbsp vegetable oil |
1 lb boneless chicken breasts |
the sauce |
1 cup coconut milk |
1 tsp green curry paste |
1 tbsp fish sauce |
1 tbsp shredded ginger |
1/2 tsp sugar |
1/2 cup chopped fresh or canned tomatoes |
1/4 tsp grated lime zest |
1 tbsp lime juice |
8 round rice paper wrappers |
2 to 3 onions, cut into long shreds |
1/2 english cucumber, cut into long shreds |
1/4 cup mint leaves |
1/4 cup coriander leaves (cilantro) |
1 cup baby lettuce or mesclun mix |
salt and pepper |
Directions:
1. Preheat oven to 400* F
2. Combine curry paste, soy sauce and 1 tbsp of the vegetable oil
3. Brush onto chicken breasts
4. Heat the remaining oil in an ovenproof skillet over medium heat
5. Add chicken breasts
6. Sear for 2 minutes on each side
7. Place the skillet into the oven and bake for 10 to 15 minutes, or until juices run clear
8. Keep the skillet for making the sauce
9. Tear the chicken into thick shreds
10. Add coconut milk, curry paste, fish sauce, ginger, sugar, tomatoes and lime zest to skillet
11. Reduce over medium heat for 8 to 10 minutes, or until very thick and only about 1/2 cup remains
12. Stir in the lime juice
13. Return the chicken pieces to the skillet, and toss with the sauce
14. Allow to cool
15. Divide chicken into 8 portions
16. Dip the rice paper into warm water to soften
17. Working with 1 wrapper at a time, lay the rice paper on a sheet of waxed paper on the working surface
18. Place 1 portion of the chicken filling onto the top third of the wrapper
19. Spread it to about 1 inch of the edges
20. Add 2 or 3 shreds of green onion, cucumber, 3 mint leaves,3 coriander leaves, and a few leaves of the baby lettuce mix.
21. Season with salt and pepper to your preference
22. Roll up the wrapper, tucking in the ends as you go
23. Place seam side down on a tray
24. When all rolls are completed, cover with a damp clothe and plastic wrap.
25. Refrigerate until ready to serve
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