Thai Green Curry Chicken Roll - Easy Cold Cuts Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce in vegetarian dishes.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option while chicken thighs are cheaper than breast.

Cut 1 kilogram of chicken breasts 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.

Run the chicken through your grinder using a coarse 8 millimeter cutting plate.

Change the plate to a fine three millimeter plate and run the chicken through the grinder again.

Transfer the finely ground chicken to a large mixing bowl.

Add 20 grams of powdered gelatin, 20 grams of chicken stock powder, 100 grams of Thai green curry paste, and 100 milliliters of coconut cream to the bowl.

Mix thoroughly for five 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 to avoid air pockets.

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 75 Celsius and allow the meat to cook slowly for 2 to 3 hours until the internal temperature reaches 72 Celsius.

Ensure the water level in the water box is about 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 30 Celsius, transfer the press to your refrigerator overnight.

The following day, remove the chicken roll from the press.

Slice the chicken roll into nice thin even slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens