Red Curry Salad Wraps with Chicken

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Red Curry Salad Wraps with Chicken
A lighter, healthier way to serve chicken wraps, this recipe has been inspired by the fragrant flavours of Bali.
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 600g chicken breast fillet
  • 1 tbsp vegetable oil
  • 2 tbsp mild red Thai curry paste
  • 1 tbsp fresh ginger, chopped
  • 4 garlic cloves, chopped
  • 1 red pepper, thinly sliced
  • 1 pinch of sugar
  • 100ml oyster or hoisin sauce
  • 150g fresh pineapple, cubed
  • 4 spring onions, cut into fine slices
  • 50g red cabbage, finely sliced
  • Salt and freshly ground black pepper
  • 5 basil leaves, cut into fine strips
  • ½ iceberg lettuce or romaine lettuce, washed and separated into lettuce leaves

  • Method

  • 1
    Cut the chicken breast fillets lengthwise into 3-4cm wide strips and then crosswise into approximately 0.5-1 cm thin pieces.
  • 2
    Add the oil to the Toughened Non-Stick 24cm shallow frying pan and place over a medium heat. Stir-fry the chicken for 3 minutes until it is evenly browned.
  • 3
    Add the red Thai curry paste, ginger, garlic, paprika, a pinch of sugar and stir-fry for another 3 minutes.
  • 4
    Add the oyster or hoisin sauce, pineapple, spring onions and red cabbage and mix.
  • 5
    Remove the pan from the heat and add the basil. Place 2 lettuce leaves slightly overlapping on large flat plates to form a "bowl". Spread the chicken mixture on top, leaving a small rim and serve.