Thai Chicken Peanut Wrap
You can't begin to imagine the self-discipline it's taken NOT to post this recipe earlier. Wanting everyone to benefit from subscribing to the Meatland newsletter, I try to be very even-handed in choosing which recipes to share, and aim to offer as wide a variety of tried 'n tested dishes as possible. As I shared an outstanding recipe for Thai Green Curry some months back, I forced myself to hold back on posting about these restaurant-quality Thai Chicken Wraps, but it saddened me to make you wait. Now's your chance to make up for lost time and make this truly amazing dish as soon as possible. (Tomorrow's not too soon.) It's incredibly quick, which is a hallmark of Asian cuisine, ingredients are easily accessible, and it delivers a symphony of unforgettable flavors. Take a pass on pricey Thai take-out and serve up this outright winner today.
1 teaspoon cumin 1 teaspoon ground coriander 1 teaspoon crushed garlic 1 teaspoon grated ginger 2 tablespoons soya sauce 1 tablespoon red curry paste* 1 teaspoon brown sugar 1/2 cup coconut milk 500 grams chicken breasts, cut in strips 3 tablespoons olive oil 2 large carrots, peeled and grated Shredded cabbage Coriander leaves, chopped (optional) Chopped roasted peanuts 4 tortilla wraps OR pita
1: Combine the ground coriander, cumin, garlic, ginger curry paste, soya sauce, sugar and coconut milk and pour mixture over chicken strips. 2: Allow to marinate for 30 minutes and then heat oil in a large wok and stir-fry chicken in batches until cooked through and lightly browned. 3: Divide the carrots, cabbage and chicken between the wraps and top with peanuts and coriander leaves if using. 4: Roll tightly then slice in half to serve. COOK'S NOTES: Chicken is delicious cold and served in a salad or sandwich. Remember my trick of keeping ginger in the freezer as it grates easily and is always fresh. Find red curry paste in tubs or sachets at Meatland. Recipe serves 4 if served in tortilla wraps though you may stretch it if served in pita.