Thai chicken curry wraps

YOU
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

Sauce
30.00 ml thai green curry paste
400.00 g coconut milk — tinned
0.00 lemon — halved, juice only
0.00 curry leaves
0.00 fresh basil
2.00 fish sauce
30.00 ml fresh coriander — chopped
2.00 soy sauce
WRAP
3.00 chicken breast fillets — sliced into strips
0.00 fresh chillies — 573
400.00 g stir-fry vegetables — cooked
4.00 tortillas
0.00 cashew nuts — chopped
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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.



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