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Chef Bill Fuller’s Thai Chicken Wraps

(Photo Credit: CBS)

(Photo Credit: CBS)

Chef Bill Fuller stopped by Pittsburgh Today Live on Thursday to share his take on a classic Thai dish. Here are the recipes featured on the show:

Thai Chicken Wraps

  • Peanut dipping Sauce
  • Sweet chili Sauce
  • Chilis in Fish Sauce
  • Bibb lettuce
  • Mint sprigs
  • Cilantro sprigs
  • Basil leaves
  • Mung bean sprouts
  • Lime wedges
  • Thinly shredded carrots
  • Thinly shredded daikon radish
  • Thinly sliced cucumber
  • Chopped, toasted peanuts

Slice chicken into long thin strips. Toss with Chicken Marinade. Prepare Peanut Dipping Sauce, Sweet Chili Sauce, Chilis in Fish Sauce. Heat up grill. Grill chicken slices turning regularly. Lay chicken in a bib cup. Top with stuff.

Chicken Marinade

  • 1/4 Can coconut milk
  • 1/4 Cup Penang Curry Paste
  • 1 Tbsp. fish sauce
  • 1 Tsp. ground coriander

Combine ingredients.

Peanut Dipping Sauce

  • 1 Can coconut milk
  • 3 Tbsp. Penang Curry Paste
  • 1/2 Cup toasted peanuts
  • 3 Tbsp. brown sugar
  • 1/4 Cup fish sauce

Combine coconut milk, curry paste, peanuts, and sugar in a sauce pan. Bring to a boil and simmer for 15 minutes. Remove from heat, add fish sauce and puree in blender while hot. Puree thoroughly.

Penang Curry Paste

  • 2 Oz. dried red chilis, deseeded
  • 1 Tbsp. coriander seeds, toasted
  • 1 Tbsp. shrimp paste
  • Juice of 2 limes
  • 10-12 each Kafir lime leaves, de-stemmed and chopped
  • 2/3 Cup chopped cilantro, washed well and dried, stems and roots included
  • 3 Tbsp. chopped mint, washed well and dried, stems and roots included
  • 2 stalks lemongrass, first 5-6 inches (save tops for lemongrass stock)
  • 2 Tbsp. brown sugar
  • 2/3 Cup chopped garlic
  • 2/3 Cup chopped shallots
  • 4 each juniper berries
  • 2 Oz.fresh turmeric

Soak dried chilis in hot water to soften for approx. ½ hour. Assemble other ingredients while waiting. Mix all other ingredients. Remove red chilis from water and reserve water. Add to other ingredients. Puree all ingredients in a blender using the chili water to moisten the mixture ant to aid in blending. Extra curry paste can be frozen if necessary.

Sweet Chili Sauce

  • 1/2 Cup rice vinegar
  • 1/2 Cup sugar
  • 2 Tbsp. fish sauce
  • 1 Tbsp. cornstarch dissolved in 2-3 Tbsp. water
  • 2 Tbsp. minced galangal (can substitute ginger)
  • 1 Clove garlic, sliced thinly
  • Zest and juice of 3 limes
  • 1-2 Tbsp. Sambal Olek

Combine vinegar, sugar, and fish sauce. Bring to a boil. Whisk in cornstarch slurry. Bring almost back to a boil. Remove from heat and allow to cool. Add galangal, garlic, zest and juice of limes and Sambal Olek.

Chilis in Fish Sauce

  • 1/4 Cup fish sauce (I prefer Squid brand)
  • Juice of 1 lime
  • 1 Tsp. brown sugar
  • 6-10 ea.Thai chilis, sliced thinly into rings

Combine all ingredients. Let stand for at least 30 minutes before serving