Thai curry paste is a mixture of chili, garlic, galangal, shallots and spices. Keep it on hand for an added flavoring kick when making simple sauces, salad dressings or sandwich spreads.
Serves 4
1/2 cup regular or light coconut milk
1 tablespoon Thai green curry paste
2 tablespoons chopped cilantro
1 1/4 cups shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons thinly sliced green onions
2 tablespoons chopped roasted peanuts (optional)
4 (8-inch) whole wheat tortillas or wraps
1 cup shredded green leaf lettuce
In a medium bowl, whisk together coconut milk and curry paste until smooth. Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat.
Arrange tortillas in a single layer on a flat surface. Place one-quarter of the chicken mixture down the center of each tortilla. Top with lettuce and roll up tortillas burrito-style, tucking the ends in and wrapping each up snugly. Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.
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