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Thai Chicken Rolls

  • 4
Thai Chicken Rolls


  • 500 grams minced chicken
  • 1 tblsp Thai green curry paste
  • 4 spring onions, finely chopped
  • 6 basil leaves finely chopped
  • 1 egg
  • ½ cup coconut cream
  • about 12 outside leaves from a Chinese cabbage, blanched
  • 2 tomatoes, blanched, peeled and finely chopped
  • 1 cup chicken stock


  1. Mix together the chicken mince, Thai curry paste, spring onions, basil leaves, egg and coconut cream.
  2. Take half a cabbage leaf and place 2 tablespoonfuls of the minced mixture at the base and roll up securely.
  3. Place in a shallow baking dish and repeat with remaining mixture. Sprinkle over the tomatoes and pour over the chicken stock.
  4. Cover and bake at 180°C for 40 minutes or until tender. Serve over boiled rice garnished with fresh herbs.

Cooks Tips

- You can replace cabbage leaves with spinach.

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