Ok, I'm going to have to be a bit cagey for the next day so please forgive me, but I absolutely pinky promise to tell you why come this Friday. You see, I'm traveling but its best I dont tell you where I'm headed until I'm actually there. Any guesses? Have at it I just can't confirm or deny until Friday.
Until then, lets talk this Coconut-Red Curry Chicken Wrap with Spicy Peanut Sauce because its absurd, in a good way. Its made with red curry-coconut marinated chicken and wrapped up with quick-pickled carrots, scallions, cucumbers, quinoa, and all dipped in this spicy peanut sauce thats so good I kinda wish I could drink it. But thats a different story altogether.
cut into paper thin planks
cut into 2-inch lenghts and ends trimmed and discarded
Whisk together coconut milk and soy sauce in a medium nonreactive container. Place chicken on a cutting board and cut in half lengthwise. Rub curry paste into chicken then add to marinade marinade, turn to coat, and marinate 3 hours or up to 2 days.
When you're ready to cook the chicken, place a large cast iron pan over medium heat to heat through. Remove chicken from marinade, letting excess drip off, then add chicken to cast iron pan and season with a few pinches of salt. Cook, turning once, until opaque and cooked throughout, about 6 to 8 minutes. When chicken is ready, remove from heat and set aside to rest for a few minutes. Meanwhile, prepare the carrots and the peanut butter sauce.
For the carrots: Combine all but 1 tablespoon of the vinegar in a small nonreactive bowl with the sugar and 1 teaspoon of the salt and add a few tablespoons of hot water to help the salt and sugar dissolve. Using a vegetable peeler, shave the carrot lengthwise into paper thin strips, then place those strips in the vinegar mixture and turn to coat. Set aside 3 to 5 minutes or until carrot has a light pickled flavor. Drain off liquid and set aside.
For the sauce: Combine the peanut butter, Sriracha, remaining 1 tablespoon vinegar, and honey in a bowl and stir to combine. Add enough hot water to make the mixture smooth and pourable (up to 1/2 cup water, if necessary).
You can swap creamy almond butter for the peanut butter, if you like.
Slice the chicken, then assemble the wraps by dividing the chicken, cucumbers, scallions, carrots, quinoa, and a few drizzles of the sauce among the two wraps. Fold to close, and, if desired, toast in a dry skillet over medium heat for a few minutes to just toast the outside of the wrap. Slice in half and serve with the additional peanut butter sauce for dipping.
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