Thai Red Curry Burrito

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This non-traditional take on a burrito is absolutely bursting with flavour. Chicken thighs marinated richly in red curry paste are paired with creamy coconut rice and plenty of fresh ingredients and herbs.
Main Course
4
20 mins
45 mins
1 hr, 5 mins
Main Course
4
20 mins
45 mins
1 hr, 5 mins

Ingredients

\3 tablespoons of red curry paste
\⅓ cup of coconut milk, for the marinade
\1 tablespoon of sugar
\2 tablespoons of lemon juice, or lime juice
\2 cloves of garlic, diced
\1 handful of fresh coriander leaves
\1 cup of jasmine rice
\1 cup of coconut milk, for the rice
\500-600 grams of chicken thighs, boneless, skinless

To assemble

\spinach tortillas
\red capsicum, thinly sliced
\red onion, thinly sliced
\baby spinach
\crushed peanuts
\fresh coriander leaves

Instructions

  1. Preheat oven to 200 degrees
  2. Mix the red curry paste, coconut milk, sugar, lemon juice, garlic and fresh coriander together until smooth. Add the chicken and toss until well-coated.
  3. Leave the marinate for 20 minutes or up to 24 hours
  4. Ideally cook the chicken on a wire rack over an oven-proof tray. This ensures even browning. Roast for 30-40 minutes (depending on the size of the pieces) until cooked through. Cut chicken into slices
  5. Add the rice, coconut milk and 1 cup of water to a medium saucepan. Bring to a boil. Reduce to a simmer, and cook, with a lid slightly a jar until all the liquid has been absorbed and the rice is tender. Place the lid back on and leave to sit for 5 minutes. Fluff with a fork.
  6. To assemble:
    Heat the tortillas. Place spinach leaves down the centre of each tortilla. Top with 2-3 spoons of coconut rice. Add sliced red onion and capsicum. Lay chicken over the salad. Sprinkle with crushed peanuts and a generous garnish of fresh coriander.
  7. Tuck in the sides of the tortilla and then roll firmly to create a secure burrito. Cut and enjoy.

Notes

Contains peanuts and gluten.
Recipe credit: Chelsea Shine

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