Korean style tacos are all the rage these days, and yes they are no doubt awesome, but why stick to Korean? I say lets give other Asian countries some tortilla wrapped love! I got this idea when commenter "Kate" asked me if she could use my Thai Larb Gai recipe as taco meat. The answer Kate (10 days later...) is YES! That would taste awesome in tacos. Today I took it one step further with a delicious shredded chicken filling that had a thick and sticky sweet red curry flavor, and topped it with a Thai cucumber tomato mint salad. These thaicos were awesome!
The same red curry paste I made for the ravioli the other day. Note the curry paste has darkened a few shades before I add the coconut milk.
Yummmmmmm. That was easy huh?
Quick cucumber salad. This exact salad used to come with my egg rolls at my favorite Thai place.
I used a very little bit of queso fresco cheese on these tacos. I have had trouble mixing Thai and cheese in the past, but this was a subtle accent that worked well. Some mashed avocado and shredded lettuce finished the team.
These felt almost light and refreshing, but at the same time sweet and spicy.
I'm so glad that there are leftovers in the fridge right at this moment!
I made the same paste as I did in this post. Brown 4 chicken breasts in oil, then remove. Fry the paste for a few minutes stirring constantly. Add a can of coconut milk. Add half the can worth of water. Add the chicken back in the pan. Add a few splashes of worchestershire, 1/4 cup of brown sugar, and 2 tablespoons molasses. I added these to make the sauce a little thicker, and sweeter. Simmer for 20 minutes or so, and shred the chicken. finish with the juice from one lime before serving.
The salsa is tomato, cucumber, red onion, green pepper, mint, and cilantro. The dressing for it was rice wine vinegar, lime, garlic, salt, and sugar.
I also put a small amount of queso blanco, shredded lettuce, and avocado on the tacos.