Or should I say Thai Chicken Sandwiches?? Either way, these are ridiculous. They’re just so tasty, and so easy and so flavoursome. Juicy chicken, colourful flavoursome slaw, creamy mayonnaise/yoghurt and a crunchy roll, is there anything better? I once made these for some friends and made enough chicken and slaw to serve 8 but only had bread rolls for 4, this ended in one of my housemates going down to the supermarket after we had eaten and grabbing more rolls so we could have round two. Round two did not disappoint.
I often make these when I have leftover green curry paste. I make Not Quite Nigella’s green curry paste from scratch but replace the shallots with spring onion to lower the fructose. This makes a lovely fragrant curry paste, but feel free to just use a good quality store bought one. Sourdough, spelt, rye or any roll you prefer works well. I’ve made them with so many different rolls and it always tastes fantastic.
You can really use any cut of chicken you have on hand, even buy a whole chicken and use the thighs and breasts. 1 breast will make two burgers and 1 thigh should make 1 burger. I’ve suggested chicken breast in the recipe but it’s really up to you.
1/2 recipe of Asian Slaw
3 chicken breasts or 6 chicken thighs
3 Tbs thai green curry paste (I use this one)
6 bread rolls
3 Tbs good quality mayonnaise to serve (or natural yoghurt)
Chilli sauce, to serve (if you’re a chilli nut)
1 lime cut into six wedges, to serve
Place 1 piece of baking paper (A4 size or a bit bigger) on a chopping board, and cut another one the same size. Lay a chicken breast between the too layers and using a rolling pin beat until about 1 cm thick. Cut the chicken breast into two pieces, set aside and repeat with other chicken breasts. Rub 1 Tbs of curry past on each chicken breast and then repeat the beating process, a little more lightly this time as you are just trying to massage the flavour in. Set aside to marinate for 30 minutes – 1 hour, if warm inside place in the fridge.
In the meantime, prepare the asian slaw and slice the bread rolls in half.
When ready heat a barbecue or a non stick pan to medium high heat. Cook chicken breasts for approximately 3 minutes each side, it should not take long as they are now quite thin. Place the bread rolls under a hot grill for 1 minute or so until just toasted. Remove and on the bottom half place a generous serve of asian slaw, top with 1 piece of chicken and then put 1/2 Tbs mayonnaise (or yoghurt) and a little bit of chilli sauce on the top part of the bun. Press together, serve with lime on the side, some extra slaw and eat.