Thai Green Curry Chicken Wrap

July 16, 2016

Thai Green Curry Chicken Wrap Serving suggestion

Thai Green Chicken Wrap serving suggestion

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.

Thai Green Chicken Wrap ingredients
You also need your choice of wraps and salads.
Thai Green Chicken Wrap with salad
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.
Thai Green Chicken Wrap marinate meat
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.
Thai Green Chicken Wrap in sauce
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.
Thai Green Chicken Wrap yogurt dip
Grill or barbecue kebabs using a fairly high heat to prevent the kebabs drying out but ensure they are cooked all the way through.
Thai Green Chicken Wrap skewers
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

Duck breast red curry with pineapple new image
Thai Duck Red Curry with Pineapple

February 10, 2020 5 Comments

(Updated). Meltingly tender duck combines wonderfully with the sharp and sweet flavours of pineapple and coconut in a Thai red curry sauce. I’m not normally a fan of pineapple in savoury dishes (put it on my pizza at your own risk!) but it really does work with this dish. I used to cook this with duck legs but so many people have told me they prefer to use duck breast so I have updated the recipe to reflect that fact. This also has the benefit of allowing the breast to be served pink with the...

Continue Reading

Serving-Presentation-1-Pork-&-Lemongrass-Meatballs-in-Thai-Red-Curry-Sauce from mythaicurry.com
Pork & Lemongrass Meatballs in Thai Red Curry Sauce

February 02, 2020

These pork and lemongrass meatballs provide a wonderful contrast to the Thai red curry sauce. Really easy to make and as a red curry is one of the milder curries this can be enjoyed by the whole family. A big pot of them also goes down well at summer barbecues, assuming summer arrives:-)

Continue Reading

How to chiffonade Kaffir lime leaves
How to chiffonade Kaffir lime leaves

February 02, 2020

I often like to garnish my dishes with finely cut kaffir lime leaves. The technique is known as a chiffonade and can also be applied to other herbs such as basil. This is achieved by taking a few lime leaves and stacking them on top of one another, rolling them up tightly and using a sharp knife to slice finely as in t...

Continue Reading

★ Judge.me Reviews

Let customers speak for us

1410 reviews
97%
(1374)
2%
(29)
0%
(3)
0%
(1)
0%
(3)
Delicious
Delicious!
Masaman paste
The new mild green curry option is great
Fantastic flavours
1399
Verified Reviews