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 it’s best I don’t 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, let’s talk this Coconut-Red Curry Chicken Wrap with Spicy Peanut Sauce because it’s absurd, in a good way. It’s 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 that’s so good I kinda wish I could drink it. But that’s a different story altogether.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce Recipe
Equipment
Ingredients
For The Red Curry Chicken:
- 1 cup coconut milk
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons red curry paste
- 8 ounces boneless skinless chicken breast
For The Spicy Peanut Sauce:
- 1/2 cup natural creamy peanut or almond butter
- 1 tablespoon Sriracha or other chile garlic paste
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
For The Pickled Carrots:
- 2 small carrots
- 1/4 cup seasoned rice wine vinegar
- 1 tablespoon unrefined cane sugar
- 1 teaspoon kosher salt
For Serving:
- 1 medium Persian cucumber cut into paper thin planks
- 1/4 cup cooked quinoa (optional)
- 2 small green onions (aka scallions) cut into 2-inch lenght and ends trimmed and discarded
- 2 large whole wheat lavash or tortillas
Instructions
- Marinate The Chicken: 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, 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.
- Make The Peanut Sauce: Combine the peanut butter, Sriracha, remaining 1 tablespoon vinegar, and honey in a bowl and stir to combine. Slowly whisk in enough hot water to make the mixture smooth and pourable (up to 1/2 cup water, if necessary). You can do this in a blender or food processor too.
- Pickle 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.
- Assemble The Wraps: 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.
