The fried rocket adds a delicious savoury crunch to this simple curry, and the slight bitterness of the rocket and mustard seeds is a great contrast to the natural sweetness of the pumpkin and coconut milk. Leave out the belacan for a truly vegetarian version.
Thai Chicken and Mint Salad Cornets
4 Mission Wholegrain Wraps300 gm Chicken meat, minced2 tbsp Olive oil6 tbsp Rice grain, washed and toasted until brown and pounded finely2 Limes, juiced 2 tbsp Fish sauce2 Chilli padi, minced (some extra slices for garnishing)1 Red onion, slicedA handful Fresh mint (some extra for garnishing)1 Avocado, slicedSome Green lettuce1 tsp Crushed black pepper cornsA pinch of Sugar
Heat olive oil in pan and sauté minced chicken until well cooked.
Toss chicken with sugar, fish sauce, pepper corn and add lime juice together with fresh mint, chilli padi, red onions and pounded sesame seeds.
Heat Mission Wholegrain Wraps as per instruction on pack and fold Mission Wholegrain Wraps into a cornet.
Fill the cornet with some lettuce and avocado slices and then proceed to add the Thai chicken. Garnish with some mint leaves and sliced chilli padi and enjoy.
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