Thai Green Curry Chicken Roll - Easy Cold Cuts Recipe
Recipe type: Cold Cuts recipes
In today's episode we're making a super tasty Thai green curry chicken roll. With all the amazing flavors of lemongrass, galangal, green chillis and coriander, this chicken roll is an absolute winner.
- 1Kg Chicken breast fillet
- 20g Powdered gelatin
- 100g Thai green curry paste
- 20g Chicken stock powder
- 100ml Coconut cream
- To start, cut 1kg of chicken breast into cubes and spread them out in a baking tray. Place the tray in your freezer for 45 to 60 minutes until the chicken is partially frozen.
- This will give you a cleaner grind when you mince the chicken.
- After this time, run the chicken through your grinder using a coarse 8mm cutting plate.
- Change the plate to a fine 3mm plate and run the chicken through the grinder again.
- Transfer the finely ground chicken to a large mixing bowl and add 20g grams of powdered gelatin, 20 grams of good quality chicken stock powder, 100g of Thai green curry paste and a100ml of coconut cream.
- Mix this all thoroughly for 5 minutes until completely combined and the mixture has started to emulsify.
- Line your ham press with a bread film bag and transfer the chicken mixture to the press, compressing it as you go to avoid any air pockets.
- It is not absolutely necessary to line the press, however this does make the removal of the loaf easier and the cleanup much quicker. You will also achieve a much smoother surface finish on the roll.
- Fold the excess plastic over the chicken and insert the pressing plate, followed by the lid.
- Insert your probe thermometer through the hole in the lid.
- Place the press in a water bath set to 75c and allow the meat to cook slowly over 2 to 3 hours until the internal temperature reaches 72c.
- The water level in the water bath should be just an inch below the top of the press.
- Once cooked, quick-chill the press by placing it in your sink filled with iced water. When the internal temperature reaches 30c, transfer the press to your refrigerator overnight.
- The following day, remove the chicken roll from the press. Any gelatin on top of the loaf can be used as a fantastic soup base, or to flavor sauces or gravies.
- Slice the chicken roll into nice thin even slices and you're done.