Recipe courtesy of Chef Pailin at Hot Thai Kitchen.
INGREDIENTS 12 SERVINGS
- 3/4 cup (175 milliliter) Coconut Milk
- 2-3 tablespoon (30-45 milliliter) Green Curry Paste
- 2 teaspoon (10 milliliter) palm sugar or light brown sugar
- 1/2 pound (250 gram) ground chicken or turkey
- 1/4 cup (60 milliliter) sweet corn kernels, cooked
- 1/3 cup (75 milliliter) red bell pepper, small diced
- 1/2 cup (125 milliliter) carrot, small diced
- 3 lime leaves, centre stem removed and finely julienned
- A dash of Fish Sauce
- 1 tablespoon (15 milliliter) cornstarch dissolved in 2 tablespoons water
- A big handful Thai basil leaves, chopped
- 12 sheets spring roll wrappers (8-inch square)
- 1 egg, whisked (for sealing the spring rolls)
- Canola or vegetable oil, for frying
- Sweet Red Chili Sauce
- 1 Reduce the coconut milk by about half over medium heat in a wok. Add the curry paste and sugar, then stir constantly until it’s very thick. Add the ground chicken or turkey and break up the pieces so there are no big chunks. Once cooked, turn the heat up to high and keep stirring to dry out the mixture—there should be no liquid pooling at the bottom of the pan.
- 2 Add the corn, bell pepper, carrot and lime leaves once dry, then cook for about 1 minute or just until the vegetables are softened slightly. Taste and add fish sauce as needed.
- 3 Stir the cornstarch slurry then pour it over the mixture (don’t pour into one spot) and toss immediately. You will notice that the mixture will start to hold together better. Remove from heat and spread the mixture onto a plate to cool. Once cooled, stir in the chopped Thai basil.
- 4 Wrap the spring rolls using about 2 tbsp (30 mL) of filling per piece. Use the egg wash to seal the ends.
- 5 Heat the oil in a heavy pot or work to 350°F and fry until golden, about 4-5 minutes. Let cool slightly before serving with Thai Kitchen® Red Chili Sauce.
- 6 Test Kitchen Tip: To reheat, bake in a 375°F (190°C) oven for 5 minutes or until hot and crispy.
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