Thai red curry chicken packages with coconut dip

IMG_1097 copy

Exactly how this recipe came to be is quite a funny story. I was going to have dinner at a friend’s house and to be honest we weren’t feeling all that inspired. All we knew is what we were currently craving: she was in the mood for something of the crispy springroll consistency, while I was craving a good red curry. What else could we do but combine our cravings? Of course any good springroll comes with a nice dipping sauce. This how we came up with the idea to deconstruct the curry and use the usual coconut milk as a creamy, whipped dip. Best decision ever! Our dinner was super tasty and as soon as I had told Cheese about it she was all on board to remake our concoction for the blog. So here we are today!

6 curry packages (feeds 2 people as a main course or 6 as an appetizer)

350 g chicken thighs ○ 6 springroll sheets (or filo pastry) ○ 3 tablespoons of Thai red curry paste ○ 400 ml coconut milk ○ 1 red bell pepper ○ 400 g chickpeas ○ 1 white onion ○ 2 minced garlic cloves ○ tablespoon of lime juice ○ vegetable oil ○ 2 tablespoons of milk

Defrost the springroll sheets for about an hour beforehand. In a large wok pan, heat up a tablespoon of vegetable oil and add one garlic clove and the onion. After about a minute, add the cubes of chicken thigh. After 4 minutes, add the bell pepper and chickpeas. Stir in the curry paste and add about two tablespoons of the coconut milk.
To assemble, take one springroll sheet and top with two tablespoons of the chicken curry. Fold like an envelope and seal with milk. To make sure your packages don’t pop open in the oven, lay them with the folded side down. Brush with more milk to get them extra crunchy and bake for 8-10 minutes on 220 C. For an extra crunch factor you can also choose to finish the packages off in a frying pan (1 minute per side on medium high heat) with a shallow layer of vegetable oil. This makes them extra delish!
For the dip, it’s best to use the thick part of the coconut milk (since coconut milk usually separates in the can). Add in one finely minced garlic clove and whip with a fork. Finish with some lime juice and season with salt and pepper. Time to dig in!

It just goes to show that sometimes the most random creations turn out to be a huge hit! These packages were lovely to munch on during a chilled out dinner in front of the tv, but they would also make an awesome appetizer or party snack. Anything that comes in a crunchy package is just so much better, isn’t it?


Cheese and Chinese



2 thoughts on “Thai red curry chicken packages with coconut dip

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s