How to make Tande Thai's chicken lettuce wraps | Recipe
Ingredients:
For chicken:
- 1 pound chicken tenderloins, tendons removed, butterflied
- ½ cup tandem marinade
For marinade:
- 2 tbsp coconut milk
- 1 tbsp palm sugar
- ¼ tsp curry powder
- ¼ tsp curry powder
- ¼ tsp turmeric powder
- ⅓ tsp kosher salt
- 1 tbsp canola oil
- 2 leaves fresh Kaffir lime leaves, thinly sliced
- 1 tsp fresh galangal, sliced
- 1 tsp fresh lemongrass, minced
- ¼ cup water
For tandem green sauce:
- ½ cup water
- ¾ cup palm sugar
- 5 tbsp fish sauce
- 1 cup fresh lemon juice
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh garlic, chopped
- 3 each fresh Thai chilis, chopped
For peanut sauce:
- ¾ cup penang curry paste
- 1 tbsp canola oil
- 1 ½ cup coconut milk
- ¾ cup water
- ½ tsp kosher salt
- 1 tbsp tamarind juice
- 2 tbsp palm sugar
- 3 tbsp ground peanut
- 1 pod cardamom
For build:
- 12 leaves artisan baby romaine lettuce leaves
- 1 cup cucumber salad
- ½ cup shredded carrots
- 1 pound cooked vermicelli rice noodles
- 2 cups tandem green sauce (recipe above)
- 2 cups peanut sauce (recipe above)
For garnish:
- 6 sprigs fresh cilantro
- 1 tbsp fried shallots
- 6 slices fresh chili
Directions:
Prepare the Chicken and Marinade:
1. Butterfly the chicken tenders and remove any fat, silver skin and tendons.
2. Make the marinade by mixing all the ingredients in a stainless-steel mixing bowl.
3. Add the chicken to the marinade and set in the refrigerator covered for a minimum of two hours.
Make the Tande Green Sauce:
1. Make the Green Sauce by mixing all the ingredients in a stainless-steel mixing bowl
Make the Peanut Sauce:
1. Make the Peanut Sauce by mixing all the ingredients in a saucepan, over medium heat.
2. Stir to combine and bring the mixture to a gentle simmer. Be careful not to let it boil vigorously, as coconut milk can separate.
3. Let the Sauce simmer for 10-15 minutes to reduce slightly and allow the flavors to meld together.
Make the other items:
1. Wash and dry the romaine lettuce leaves.
2. Wash and peel the carrots then shred.
3. Cook the rice noodles per package directions.
4. Wash the Cilantro
5. Slice the Pepper Rings.
6. Cook the marinated chicken tenders.
To Present and Serve:
1. Place the Romaine Lettuce on your favorite large serving platter.
2. Place the cooked chicken near the lettuce leaves.
3. Make separate mounds of Cucumber Salad, Shredded Carrots, and cooked Rice noodles around the platter.
4. Place the Tande Green Sauce and Peanut Sauces in separate cups.
5. Garnish the chicken with cilantro sprigs.
6. Garnish the noodles with fried shallots.
7. Garnish the Cucumber Salad and Shredded Carrots with sliced pepper rings.
8. Enjoy!