Ingridients
GREEN CURRY CHICKEN BREAST SANDWICH, TOASTED CIABATTA, WITH DIPPING SAUCE
Napa Cabbage, Salsa Fuerte® Pequillo Aioli, Crispy Fries
1 ea. Chicken breasts with skin,
1 ea. Cibatta, brushed with oil and toasted
¼ Cup Napa Cabbage, shaved
1 Tbsp. Pickled Shallots
2 Tbsp. Salsa Fuerte® Pequillo Aioli
1 Cup French Fries
Place chicken breast in between two sheets of plastic wrap. Lightly pound flat with meat mallet.
GREEN CURRY SAUCE
1 Tablespoon olive oil
1 Cup Lime Juice
1 clove garlic, chopped
2 Tbsp. green curry paste
¼ Cup Tamari
Puree in blender and transfer to squirt bottle
Season chicken breast with salt and pepper.
Sauté chicken skin side down until in oil and butter until golden brown. Flip and sear other side, add 3 tbsp. green curry sauce and 3 oz. chicken stock. Simmer to cook breast until cooked.
PIQUILLO AIOLI
2 egg yolks
1 tablespoon lemon juice
4 piquillo peppers
3 Tbsp Salsa Fuerte®
1 clove garlic
1 cup Vegetable Oil
Mix yolks, lemon juice, piquillo, Salsa Fuerte® and garlic in aioli
in blender. Emulsify with olive oil then vegetable oil.
PICKLED SHALLOTS
6 shallots, peeled and sliced on Japanese mandolin
½ cup water
½ cup white wine vinegar
1 tablespoon sugar
1 tablespoon salt
Combine all remaining ingredients in a saucepan. Boil until sugar is dissolved. Pour mixture over ramp and cover. Let cool to room temperature and refrigerate.