Description
Since most of the work can be done ahead of time, this Lemongrass Curry Chicken Flatbread is the perfect dish to serve at your next gathering.
1 hr
4
Servings
Ingredients
1
small onion
(thinly sliced)
4
clove
garlic
(chopped)
6
stalks lemongrass
(chopped)
1
Thai or Hawaiian chili pepper
1
kaffir lime leaf
(chopped; can substitute with zest from 1/2 of a lime)
1
Tbsp
shoyu
1/2
cup
sugar
1
Tbsp
salt
1
Tbsp
hot curry powder
1
tsp
tumeric
2
lb
boneless & skinless chicken thighs
1
cup
mint leaves
1/2
cup
cilantro leaves
1
cup
Thai basil leaves
4
pita pieces
1/2
cup
mayonnaise
1
cup
Asian style pickles
Prep Time:
1 hr
Total Time:
1 hr
Instructions
In a blender, puree the chopped onion, garlic, lemongrass, chili pepper, kaffir lime, shoyu, sugar, salt, curry, and turmeric until smooth. Toss with chicken and allow to marinate overnight.
Combine the mint, cilantro, Thai basil, and thin sliced onion. Set aside for herb salad garnish.
After allowing the chicken to marinate overnight, grill or broil the chicken in the oven until cooked through. Then let it rest for 5 minutes.
Next, toast the pita pieces lightly and top with mayonnaise, chicken, herb salad, and pickles.
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Source:
Chef Mark Noguchi
