Thai Green Curry Chicken Salad Rolls
- Number of Servings: 10
Ingredients
Chicken1 tsp green curry paste1 tbsp soy sauce2 tbsp canola (vegetable) oil1 lb boneless chicken breastSauce1 cup coconut milk1 tsp green curry paste1 tbsp fish sauce1 tbsp shredded ginger1/2 tsp sugar1/2 cup fresh or canned tomatoes1/4 tsp lime zest1 tbsp lime juice8 round rice paper wrappers2 or 3 green onions cut in long shreds1/3 english cucumber, cut in long shreds4 mint leaves1 cup romaine hearts chopped
Preheat oven to 400F.
Combine curry paste, soy sauce, 1 tbsp oil. Brush onto chicken breasts.
Heat remaining oil in oven proof skillet over medium heat and add chicken breast. Sear for 2 minutes on each side. Place skillet in oven and bake for 10 to 15 minutes or until juices are clear. Remove chicken from skillet. Keep skillet for making sauce. Teak chicken into thick shreds.
Add coconut milk, curry paste, fish sauce, ginger, sugar, tomatoes and lime zest to skillet. Reduce over medium heat for 8 to 10 minutes or until sauce is very thick and about 1/2 cup remains. Stir in lime juice. Return chicken to skillet and toss with sauce. Cool, divide chicken into 8 portions.
Chop mint leaves and add to lettuce mixture.
Dip rice paper in a large bowl of warm water to soften. Working with one wrapper at time, lay softened rice paper on a sheet of wax paper. Place 1 portion of chicken filling on the top third of the wrapper, spreading it about an inch of the edge. Add 2 to 3 green onion shreds, 2 long shreds of cucumber, bit of lettuce mixture. Roll up wrapper tucking in the ends as you roll. Place seam-side down on a tray. When finished, cover with a damp cloth and wrap in plastic until ready to serve.
Makes 10 rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user KDEY19.
Combine curry paste, soy sauce, 1 tbsp oil. Brush onto chicken breasts.
Heat remaining oil in oven proof skillet over medium heat and add chicken breast. Sear for 2 minutes on each side. Place skillet in oven and bake for 10 to 15 minutes or until juices are clear. Remove chicken from skillet. Keep skillet for making sauce. Teak chicken into thick shreds.
Add coconut milk, curry paste, fish sauce, ginger, sugar, tomatoes and lime zest to skillet. Reduce over medium heat for 8 to 10 minutes or until sauce is very thick and about 1/2 cup remains. Stir in lime juice. Return chicken to skillet and toss with sauce. Cool, divide chicken into 8 portions.
Chop mint leaves and add to lettuce mixture.
Dip rice paper in a large bowl of warm water to soften. Working with one wrapper at time, lay softened rice paper on a sheet of wax paper. Place 1 portion of chicken filling on the top third of the wrapper, spreading it about an inch of the edge. Add 2 to 3 green onion shreds, 2 long shreds of cucumber, bit of lettuce mixture. Roll up wrapper tucking in the ends as you roll. Place seam-side down on a tray. When finished, cover with a damp cloth and wrap in plastic until ready to serve.
Makes 10 rolls.
Number of Servings: 10
Recipe submitted by SparkPeople user KDEY19.
Nutritional Info Amount Per Serving
- Calories: 134.2
- Total Fat: 7.8 g
- Cholesterol: 4.1 mg
- Sodium: 387.2 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.6 g
- Protein: 2.8 g
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