Ingredients
- 1 carrot julienned
- 1 bunch of radish sliced or 1/2 daikon julienned
- 1/4 cup sugar
- 1 tbs salt
- 1/2 cup white vinegar
- 3 tbs Volcom red curry paste or to taste
- 6 chicken thigh fillets
- 2 x avocados
- 1 small tomato, remove pulp and dice
- 1/2 red onion, diced
- 1 lime or lemon
- lettuce, finely shredded
- Kewpie mayonnaise of your choice
- fresh coriander (optional)
Method
- CHICKEN:Marinate chicken fillets in red curry paste. Refrigerate for 3hrs or more.
- PICKLED CARROT AND RADISH:Dissolve sugar, salt in 1 cup water and white vinegar. Add carrot and radish. Refrigerate till ready to eat.
- GUACAMOLE:Mix 2 avocados, tomato, red onion with seasoning and a squeeze of lime juice. Refrigerate till ready to eat.
- CHICKEN:Heat 1 tbs oil in frying pan on high heat.Cook chicken in batches, 3-4 mins each side until cooked through. Remove,and slice.
- TACOS:Follow heating instructions on Taco shells.
- PREP:Place a small handful of lettuce in taco shell. Followed by some pickled veg, slice chicken, mayo, spoon some guacamole. Garnish fresh coriander.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
- KEWPIE - KEWPIE MAYONNAISE WASABI FLVR 300G
