Green Chicken Curry Kebabs with Roti
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Green Chicken Curry Kebabs with Roti
Recipe by Michael Weldon
Serves: 2
Prep Time: 10 minutes (plus marinating time)
Cook Time: 25 minutes
Ingredients
Chicken Marinade
1 jar Ayam green curry paste
600g chicken thighs
½ cup Ayam coconut cream
1 tsp Ayam fish sauce
Coriander Sauce
1 bunch coriander
2 garlic cloves
Juice of 2 limes
3 Birdseye chillies
1 tsp brown sugar
Ayam Fish sauce, to taste
Squeaky Gate extra virgin olive oil
¼ cup cold water
2 tbsp Ayam coconut cream
Salad
1 baby gem lettuce, sliced thinly
1 shallot, sliced thinly
½ bunch coriander, leaves picked
Extra virgin olive oil
Coles Sea salt
Thinly sliced red chilli
To Serve
4 frozen roti wraps, cooked in a frypan until golden and crispy, and kept warm
Method
In a bowl, combine 2 tablespoons of the green curry paste with the chicken thighs. Marinate for up to 12 hours for maximum flavour infusion.
In a frypan, heat a drizzle of oil over medium heat and cook the marinated chicken until caramelised. Add in the coconut cream, fish sauce, and a splash of water. Cook gently until the chicken is tender.
In a blender, combine the sauce ingredients and blend using a stick blender until smooth and well combined.
In a bowl, dress the salad ingredients with olive oil and a pinch of salt, tossing gently to mix.
To assemble the wraps, layer the salad in each roti wrap, top with the tender chicken, and drizzle with a couple of spoonfuls of the extra coconut cream. Finish by drizzling the coriander sauce on top.
