Beef fillet with Thai curry
Standard
Serve hot
Chicken curry sandwich
Easy
Serve cold
Print recipe
Ingredients
- Thai Curry sauce (ref. H39) - 75 g
- Cooked chicken filet - 6 à 7 slices
- Fresh mint - 5 leaves
- Fresh coriander - 2 to 3 stems
- French bread - 1/2 pc.
- Carrots (grated) - 15 g
- Cucumber (grated) - 15 g
- Red onion (finely chopped) - 5 g
- Sunflower oil - 1/2 csp.
- Lime juice - 1 csp.
- Salt and pepper
Preparation
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Ingredients
- Thai Curry sauce (ref. H39) - 75 g
- Cooked chicken filet - 6 à 7 slices
- Fresh mint - 5 leaves
- Fresh coriander - 2 to 3 stems
- French bread - 1/2 pc.
- Carrots (grated) - 15 g
- Cucumber (grated) - 15 g
- Red onion (finely chopped) - 5 g
- Sunflower oil - 1/2 csp.
- Lime juice - 1 csp.
- Salt and pepper
Chicken curry sandwich
Preparation
Mix the grated carrots, grated cucumber, minced red onion with sunflower oil and lime juice. Season and marinate for 30 minutes. After 30 minutes, taste and adjust seasoning if necessary.
Cut the French bread lengthwise, cover both sides with cold Thai curry sauce. Garnish the bread with the slices of minced chicken, the marinated mixture of vegetables, the coriander and mint leaves. Close the sandwich with the top half of the bread.
Tip
Add spices to the marinated vegetables to add your personal touch (mustard seeds, coriander seeds, tarragon, etc.).