I love a good wrap, and this inside roll a wrap with Panang Chicken Curry, delicious and yummy Thai curry with veggies version definitely a good one. You can make them up a batch of curry a head of time and roll it up just amount you need.
Thai Panang Curry load with spice flavor work well together with creamy texture of coconut milk, complexity increases with each spice and so will pleasure that the greater the range of flavors and mouth sensations in a dish, the tastier it will be.
The roll-wraps flavoring as a spicy, creamy and fresh addition with veggies along with whole wheat tortillas. And tie it all together. These super delicious whether for your lunch or dinner also your family will love it.
About Thai Panang Wraps
I made this delicious Thai panang curry one Saturday. After finished restaurant’s work, and since I was ravenously ravenous, I decided to introduce some curry in wrap. It was so pretty delight: fresh crunchy, with nice combination of chicken and fragrant Thai curry. And a few other things, too. How to assemble Thai Panang Wraps
Step 1
Lay a tortilla on a cutting board. Add the lettuce leaves or shredded lettuce, some of the carrot and cucumber strips, and some of the chicken curry. Drizzle on a good amount of curry.
Step 2
Roll up the tortilla tightly, then slice in half and serve.
Serve With
Green-leaf, carrot slices and cucumber slices, or more healthy meal with some other green veggies on your hand.
Helpful Hints
You can save even more steps and use some store-bought Thai Panang paste.
Delicious Tips
On the roll wraps hold well in in the fridge, so prepare up as you need it! Or make the full quantities, then roll it up as you need them.
Work For Low-Carb Eating
Enjoy this tonight, skip the tortilla, fill your plate with Thai-Panang Chicken curry along with veggies to find a new go-to for faves that don't need tons of carbs to satisfy your meal.
Recipe
Thai Panang Chicken Wraps
Makes 8 Servings
Ingredients
Curry
2 tablespoons Thai panang curry paste
1 skinless chicken breast, cut into 2-inch strips
2 Thai red chilis, finely sliced
3 kaffir lime leaves, finely sliced
1 cup coconut milk
¼ cup water
1 tablespoons fish sauce, pinch of salt
1 teaspoon palm sugar
Wraps
8 whole wheat tortillas (soft taco size)
1 lettuce head, leaves separated
1 large carrot, cut into thin strips
½ cucumber, seeded and cut into thin strips
Directions
Place the coconut milk and curry paste in a skillet over low heat for 3 minutes, stirring occasionally, allowing it combine the flavor.
Then add the palm sugar and stir to combine.
Add the chicken and turn the heat to medium.
Pour in the water a stir it to combine.
And stir it around to coat the chicken, stir until it thicken slightly. Then add the chilis and kaffir lime leaves.
Then set aside to cool slightly.
To assemble the wrap, lay the tortilla on a cutting board. Add the lettuce leaf, some of carrot and cucumber strips.
And some of the chicken with good amount of curry.
Roll up the tortilla tightly, then slice it haft and serve.
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