Thai Green Curry Chicken Salad Rolls

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Thai Green Curry Chicken Salad Rolls calories by ingredient
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Introduction

Recipe from LCBO magazine Recipe from LCBO magazine
Number of Servings: 10

Ingredients

    Chicken

    1 tsp green curry paste
    1 tbsp soy sauce
    2 tbsp canola (vegetable) oil
    1 lb boneless chicken breast

    Sauce
    1 cup coconut milk
    1 tsp green curry paste
    1 tbsp fish sauce
    1 tbsp shredded ginger
    1/2 tsp sugar
    1/2 cup fresh or canned tomatoes
    1/4 tsp lime zest
    1 tbsp lime juice
    8 round rice paper wrappers
    2 or 3 green onions cut in long shreds
    1/3 english cucumber, cut in long shreds
    4 mint leaves
    1 cup romaine hearts chopped

Directions

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.

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