Ingredients

  • 1 whole chicken
  • 350 grams coconut milk, unsweetened
  • 3 tablespoons red curry paste
  • ¼ cups lemon grass
  • Filling
    • 6 spring onions, finely chop
    • 90 grams snow peas, chopped
    • 45 grams cilantro
    • 1 tablespoons fresh ginger root, shredded
    • ⅛ cups curry powder
    • 1 ½ cups mayonnaise
    • salt & pepper
    • Pita Bread 4" rounds halved

Directions

1. Marinate chicken in coconut milk, red curry paste and lemon grass overnight. Grill until done. Shred.
2. Add filling ingredients to shredded chicken. Combine well, season to taste.
3. Fill pita pockets. Serve

Notes
Serving Ideas:Original serves 6 with 2 chix breast. Therefore 1 whole chix serves 15.
Suggested Wine:


Categories
Appetizer, coldCanapË
Keywords
Appetizer, coldCanapË
MacGourmet downloadCurried Chicken Salad Sandwiches. To import, drag image to your MacGourmet recipe box.