Thai chicken pitas with coleslaw
16ml Thai green curry paste 16ml
2 chicken breasts, sliced
160g red cabbage, finely sliced
240g carrot, ribboned with a peeler
120g red onion, finely sliced
250ml wholewheat flour
15ml baking powder
10g coriander, roughly chopped
40g peanuts, roughly chopped
1 lemon, juiced
Olive oil and cooking oil
Salt and black pepper
- Marinade the sliced chicken in the green curry paste. Set aside.
- Make the coleslaw by combining the red cabbage, carrot and red onion along with a generous seasoning of salt. Toss together and set aside until later. The salt pickles the vegetables, drawing out liquid and enhancing flavour.
- Make the wholewheat pitas by combining the wholewheat flour, baking powder, some salt and yoghurt (adding your yoghurt in thirds to make sure the mixture doesn’t get too sticky to handle) and mixing well together. If too dry, add a tiny bit of water.
- Roll out into flat disks, about 3 per person at about 1cm thick. Heat a dry pan over low heat. When hot add your pitas and toast for about 6-7 minutes per side until golden.
- Rinse your slaw ingredients under cold water and drain. Then add the peanuts, lemon zest, coriander, a generous drizzle of olive oil and toss together. Add lemon juice and seasoning to taste. It may not need more salt, so taste it first.
- Place a saucepan over medium heat. Add a splash of cooking oil and when hot, add your chicken slices and all the scrapings of curry paste. Cook until golden and cooked through, about 3-4 minutes. Shift the chicken around for even cooking. Again, season only after tasting.
- Open the pitas and fill them with chicken and coleslaw.