Green Chicken Curry Kebabs with Roti
Recipe by Louis Tikaram
Serve 4 | 
Prep 10 min (plus marinating time) | 
25 minutes
Ingredients:
Chicken Marinade:
- 1 jar AYAM™ Green Curry Paste
- 600g chicken thighs
- ½ cup AYAM™ Coconut Cream
- 1 tsp AYAM™ Fish Sauce
Coriander Sauce:
- 1 bunch coriander
- 2 garlic cloves
- Juice of 2 limes
- 3 birdseye chillies
- 1 tsp brown sugar
- AYAM™ Fish Sauce, to taste
- Extra virgin olive oil
- ½ cup cold water
- 2 tbsp AYAM™ Coconut Cream
Salad:
- 1 baby gem lettuce, sliced thinly
- 1 shallot, sliced thinly
- ½ bunch coriander, leaves picked
- Extra virgin olive oil
- Sea salt
- Thinly sliced red chilli
To Serve:
- 4 frozen roti wraps, cooked in frypan until golden and crispy, and kept warm
Method
- In a bowl, combine 2 tablespoons of the green curry paste with the chicken thighs. Marinade for up to 12 hours for maximum flavour infusion.
- In a frypan, heat a drizzle of oil over medium heat and cook the marinated chicken until caramelised. Add in the coconut cream, fish sauce, and a splash of water. Cook gently until the chicken is tender.
- In a blender, combine the sauce ingredients and blend using a stick blender until smooth and well combined.
- In a bowl, dress the salad ingredients with olive oil and a pinch of salt, tossing gently to mix.
- To assemble the wraps, layer the salad in each roti wrap, top with the tender chicken, and drizzle with a couple of spoonfuls of the extra coconut cream. Finish by drizzling the coriander sauce on top.
