Ingredients
- PITA BREAD
- 2 cups SR flour
- 1 + 3/4 cups full fat yoghurt
- 1/4 cup olive oil ( frying off the pita)
- FILLING
- 1 x jar of VALCOM Panaeng curry paste
- 2tbls of oil
- 300 mls coconut milk
- 2tsp caster sugar
- 1 x Ready Roast chicken, cleaned + meat separated into a bowl
- 1 x red onion, sliced thinly
- 8-10 sprigs if fresh coriander
- 1/4 small red cabbage, shredded
- 4 x baby cucumbers ( Qukes), each sliced into three
- 100gms salted peanuts, crushing 1/2 , mix together
- KEWPIE MAYONNAISE
- 1 x lime cut into quarters
- Salt to taste.
Method
- Prepare the pita bread; combine the flour + yoghurt until it comes together into a soft ball, if slightly sticky add a tablespoon of flour, mix well, cover and set aside.
- Make the filling ; in a fry pan, stir fry 1/3 cup of the VALCOM Panaeng curry paste over medium heat until fragrant. Add the coconut milk, sugar and salt to taste. Bring to a boil, simmer for 2-3 mins, add the chicken, mix well until heated through. Remove from heat. Set aside.
- Make pita breads; divide the dough into 4 and roll out to your desired size. Heat a fry pan on medium to high heat, drizzle with oil, place the pita in the pan, drizzle the top with a little more oil, cook 1 min each side. Repeat with the remaining three.
- To serve; place the cabbage, onion+ cucumber slices on the pita, top with the Panaeng chicken, coriander, peanut mix, a squirt of KEWPIE mayo, a squeeze of lime and roll to serve. Enjoy! Anna 2024
Product used in recipe
- Valcom - Curry Paste Panaeng
- Kewpie - Mayonnaise
