Thai Green Curry and Salad Rolls

I was out at a hostel this weekend on a ski trip. I offered to cook the group dinner.  After a long day out ski touring, there’s nothing better then some comfort food. Of the Asian variety.  I premade Vietnamese style salad rolls and Thai green chicken curry.  This is the best recipe I’ve found for that.

Scratch Made Thai Green Curry

Vietnamese Style Salad Rolls

  • 16 rice paper wrappers
  • 2 large carrots, shredded
  • 16 fresh basil or Thai basil leaves
  • bunch cilantro
  • rice vermicelli, soaked in hot water
  • 3 chicken breast or thigh
  • 24 large shrimp
  • bouquet garni and half an onion for poaching
  • peanut butter
  • Hoisin sauce
  • chili and garlic sauce

Throw the bouquet garni and onion into a sauce pan with water. Bring to a boil for a few minutes. Add the whole chicken pieces and whole shrimp. Remove from heat when cooked. Shell and devein shrimp. Cut in half. Shred or tear into pieces chicken meat. Set aside.

Boil some water and pour into a glass pie plate. Soak a rice paper wrapper for a few seconds. Place on cutting board.  Layer vermicelli, carrot, cilantro, basil, and chicken. Use three shrimp halves per roll. Roll and seal.

To make the sauce, blend Hoisin sauce and peanut butter 3:1. Add a little hot water for ease of mixing.  Serve with a dollop of chili garlic sauce on top to taste.

It’s usually served with jasmine rice, but since we were at camp, I used bulgur (yes it’s wheat) for a dish with more texture. It also cooks faster than rice.

Thai Green Chicken Curry
Thai Green Chicken Curry