Thai Green Curry Chicken Wrap
I’m that rarest of creatures; a Thai who loves Indian food. Believe me, if you live in a Bangkok condominium, and want to fall out with your neighbours, there is no better way to do it than to cook lamb Rogan Josh. The aromas will escape despite all your precautions and you will encounter a frosty silence the next time you step into the elevator. Been there, done it, got the T-shirt!
In the UK I’ve developed a particular affection for chicken tikka wraps. This normally follows a night in the local pub and the realisation that I’ve managed to survive several hours without food, another very uncommon trait for a Thai! It was my fondness for these wraps, and an upcoming barbecue, that got me thinking about making a Thai version of them. Due to the English weather, the barbecue never went ahead, but these Thai green chicken wraps cooked under a grill instead went down a storm. They are incredibly moreish, bear that in mind if you decide to cook them for guests.
You can make these with either the Bangkok style green curry paste or its spicier brother, the southern green curry paste. If you decide to use the spicier paste, you need to take into account the fact that the heat levels won’t be toned down by coconut milk. Unlike kebabs and wraps where a chilli dressing is added to spice it up, the opposite is the case here. The yoghurt and mint dressing is needed to calm down the heat levels from the marinated and grilled meats. The freshness of the herbs used in the Thai green curry pastes really comes through and the mint dressing combines to deliver a quite unique and refreshing eating experience. You can also do this with the Thai red curry paste which will result in far less spicier wraps but still unmistakably Thai.
These are the ingredients you will need. Bangkok or Southern green curry paste, or if you prefer something milder, Thai red curry paste. I tend to use one packet for around 700g of chicken breast. Mint. Lemon. You can use yoghurt or crème fraîche depending on your personal preferences, I prefer to use Greek style yoghurt.
You also need your choice of wraps and salads.
Marinate the chicken with the paste and some of the yogurt with the juice from half a lemon. Around 200g of yogurt and 1 packet of paste is fine for approximately 700g of chicken but you can adjust this either way.
I like to put mine on barbeque skewers and then put them in the refrigerator to marinate. Some people prefer to marinate first and put on skewers after, up to you. Leave them to marinate for at least a few hours or overnight if possible.
Make the dressing before you grill or barbeque the meat skewers. Just whizz the mint and yoghurt or crème fraîche in a mini food processor or blender. Adjust to taste with some lemon juice, you need it to be a little tart.
Grill or barbecue kebabs using a fairly high heat to prevent the kebabs drying out but ensure they are cooked all the way through.
Serve with the mint dressing on the side. Enjoy!
UPDATE. Comments box added.
Leave a comment
Comments will be approved before showing up.
Also in Recipe Blog
I firmly believe that Khao Soi should be ranked as one of the world's great dishes. You can call it a curry or you can call it a noodle soup and it is both of those with more on top, literally on top! A broth of aromatic curry paste and orange-tinged coconut milk with tender chicken falling apart for you, boiled noodles lurking underneath and becoming coated with fragrant oil as they break the surface. Crispy noodles on top you can manipulate and dunk into the sauce,
This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it!
This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer and the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice