QUICK CHICKEN DINNERS
THAI CHICKEN WRAPS
MAKES 6 PREP AND COOK: 30 MINS
2 tblsps vegetable oil
500g chicken mince
¹/ ³ cup Thai green curry paste
1 cup coconut milk
250g punnet cherry tomatoes, halved
1 tblsp fish sauce
1 tblsp lime juice
280g packet garlic chapattis, warmed
2 Lebanese cucumbers, cut into 1cm pieces
1½ cups coarsely chopped fresh coriander
Lime wedges, to serve
1 Heat oil in a large, deep frying pan over a high heat. Add chicken in two batches. Cook, stirring to break up mince, for about 7 minutes, or until browned. Return all chicken to pan.
Add curry paste. Cook, stirring, for 2 minutes. Add coconut milk. Bring to a boil. Gently
