Satay Chicken Wraps
A must-try, easy wrap recipe!
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 20 mins
1 x 400 ml can coconut milk
1 tsp (5 ml) ground coriander
1 tsp (5 ml) turmeric
½ tsp (2.5 ml) ground nutmeg
about 400 g mini chicken breast fillets or breasts cut into strips
50 g red curry paste
1/3 C (80 ml) smooth peanut butter
2 Tbsp (30 ml) brown sugar or honey
2 Tbsp (30 ml) fish sauce
juice of 1 lime
4 carrots, peeled and julienned
4 spring onions, julienned
1 C (250 ml) baby corn, julienned
1 C (250 ml) mange tout, julienned
¼ C (60 ml) salad sprouts
In a large bowl, combine half of the coconut milk with the coriander, turmeric and nutmeg. Add the chicken and marinate for at least 30 minutes.
Remove the chicken from the marinade and keep to one side. Add the drained marinade and curry paste to a small pot and bring to the boil until it starts to thicken. Reduce the heat slightly and add the peanut butter, brown sugar, fish sauce and lime juice. Gently boil, uncovered, until the sauce has thickened (it should coat the back of a spoon nicely). Keep to one side.
Meanwhile, heat a griddle pan and grill the marinated chicken pieces until nicely charred and cooked through, about 2 minutes a side.
Fill the wraps with the julienned veggies, grilled chicken and satay sauce. Delish!