Thai Green Curry Chicken Wrap

July 16, 2016

Thai Green Curry Chicken Wrap

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!

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Great taste and great service

This was my first time trying these pastes after seeing them recommended online. They certainly lived up to the hype. Amazing vibrant flavours. They also delivered really fast.

Simply the best Thai Sauces

I've been using these for a year now and have introduced several friends to them. They simply make the best Thai curries I've had, particular favourites are the Red, Yellow and Bankok Style Green. The beauty is the simplicity, I've found a supplier of their recommended Coconut Milk, very important indeed, and add a teaspoon of chilli flakes if my guests like their curries hotter. Job done, beautiful tasty curries and no extra 'difficult to find' ingredients required.
I spotted these on a famous chef's website, she didn't name them but a contributor following did. A great find.

5 star

Another must to have paste.

Best Thai Curry out

really can't recommend these enough, not been disappointed with any of them all very tasty, and provided you use a good coconut milk really easy and quick to make.

Perfect - all round!

Having returned from holidays in Thailand, we were eager to introduce some Thai recipes into our diet. It was a job to get Kaffir lime leaves as well as some other ingredients and we slowly reverted back to our 'normal' regime, that is, until we discovered the range of 'My Thai Curry'. We are very happy with the sauces and we like the packaging. It's the nearest to the freshly made items - produced in a much shorter time. Glad we found you!

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