Thai Green Curry Chicken Fresh Salad Rolls



1 tsp (5 mL) green curry paste
1 tbsp (15 mL) soy sauce
2 tbsp (25 mL) vegetable oil
1 lb (500 g) boneless chicken breasts



1 cup (250 mL) coconut milk
1 tsp (5 mL) green curry paste
1 tbsp (15 mL) fish sauce
1 tbsp (15 mL) shredded ginger
½ tsp (2 mL) sugar
½ cup (125 mL) chopped fresh or canned tomatoes
¼ tsp (1 mL) grated lime rind
1 tbsp (15 mL) lime juice


8 round rice paper wrappers
2 or 3 green onions cut in long shreds
⅓ English cucumber, cut into long shreds
¼ cup (50 mL) mint leaves
¼ cup (50 mL) coriander leaves
1 cup (250 mL) baby lettuce mix
Salt and freshly ground pepper


  1. Preheat oven to 400°F (200°C).
  2. Combine curry paste, soy sauce and 1 tbsp (15 mL) vegetable oil. Brush on to chicken breasts.
  3. Heat remaining oil in an ovenproof skillet over medium heat and add chicken breasts. Sear for 2 minutes on each side. Place skillet in oven and bake for 10 to 15 minutes or until juices are clear. Remove chicken from skillet. Keep skillet for making sauce. Tear chicken into thick shreds.
  4. Add coconut milk, curry paste, fish sauce, ginger, sugar, tomatoes and lime rind to skillet. Reduce over medium heat for 8 to 10 minutes or until sauce is very thick and about ½ cup (125 mL) remains. Stir in lime juice. Return chicken to skillet and toss with sauce. Cool. Divide chicken into 8 portions.
  5. Dip rice paper wrapper into a large bowl of warm water to soften. Working with 1 wrapper at a time, lay softened rice paper wrapper on a sheet of wax paper on counter. Place 1 portion of chicken filling onto top third of wrapper, spreading it to about an inch (2.5-cm) of the edge. Add 2 to 3 shreds of green onion, 2 long shreds of cucumber, 3 mint leaves, 3 coriander leaves and a few leaves of baby lettuce mix. Season with salt and pepper. Roll up wrapper tucking in ends as you roll. Place, seam-side down, on a tray. When finished, cover with a damp cloth and wrap in plastic wrap until serving.
Makes 8 rolls