Thai chicken curry wraps

Recipe from: 3/6/2003 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • SAUCE
  • 30
    ml
    Thai green curry paste
  • 400
    g
    (1 can) coconut milk
  • juice of half a lemon
  • curry leaves
  • fresh basil leaves
  • 2
    drops fish sauce
  • 30
    ml
    chopped coriander leaves
  • 2
    drops soy sauce
  • WRAP
  • 3
    deboned chicken breasts, cut into strips
  • olive oil
  • 400
    g
    stir-fried vegetables of your choice
  • 4
    tortillas
  • chopped cashew nuts
 

Method

 
Sauce
Mix all the ingredients in a saucepan, bring to the boil and simmer until fragrant.
Set aside.
Wrap
Stir-fry the chicken strips in oil until just done.
Add the vegetables and stir-fry for 1 to 2 minutes.
Add the sauce and simmer for 5 minutes.
Remove the chicken and vegetables from the sauce and divide among the tortillas.
Spoon sauce on top and roll up.
Spoon the remaining sauce on top and sprinkle with cashew nuts.
 

Read more on: poultry  |  sauté
 

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