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Thai Green Curry Bannock Dippers
Prep: 20 minutes
Cook: 30 minutes
Servings: 4
Dip into Deliciousness
Imagine the comforting crisp of fried bannock, but with a tropical twist. In this recipe, we infuse our bannock dough with coconut milk and a hint of turmeric, transforming it into the ultimate dipper. The destination? A creamy, aromatic Thai green curry, brimming with vegetables and complex flavors. It’s a hands-on dining experience that is both novel and deeply satisfying.
Materials
- For the Bannock Dippers: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp turmeric powder, 1 cup full-fat coconut milk
- For the Green Curry: 1 tbsp coconut oil, 2 tbsp green curry paste, 1 can (13.5 oz) full-fat coconut milk, 1 cup vegetable broth, 1 chicken breast or 1 block of firm tofu, cubed, 1 red bell pepper, sliced, 1 cup snap peas, 1 tbsp fish sauce (or soy sauce for vegan), 1 tsp brown sugar, Fresh basil and lime wedges for serving
- Vegetable oil for frying
Preparation
- Let's begin with the bannock dough. In a large bowl, whisk together the flour, baking powder, salt, and turmeric powder. The turmeric will give our dippers a beautiful golden hue!
- Pour in the 1 cup of coconut milk and mix with a fork until a cohesive dough forms. It will be soft and smell wonderfully of coconut.
- On a lightly floured surface, pat the dough out into a large rectangle, about 1/2-inch thick. Using a knife or pizza cutter, slice the dough into long strips, about 1-inch wide. These will be our dippers!
- Now, for our quick and flavorful curry. Get all your veggies chopped and your chicken or tofu cubed. Having everything ready, or 'mise en place', makes the cooking process smooth and enjoyable.
Cooking
- Time to fry the dippers. Heat about an inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Carefully lay a few bannock strips in the hot oil. Fry for 1-2 minutes per side, until they puff up and turn a deep golden brown. Work in batches to avoid overcrowding the pan. Transfer the cooked dippers to a wire rack to drain.
- While the dippers are resting, let's make the curry. In a separate pot or wok, heat the coconut oil over medium heat. Add the green curry paste and cook for about a minute until it's super fragrant. This step, called 'blooming the paste,' is crucial for developing deep flavor.
- Stir in the can of coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Add the cubed chicken or tofu and cook until the chicken is done or the tofu has absorbed some of the flavor, about 5-7 minutes.
- Add the bell pepper and snap peas to the pot. Cook for another 3-4 minutes until the vegetables are tender-crisp. You want them to retain a bit of their bite!
- Finish the curry by stirring in the fish sauce and brown sugar. Taste and adjust the seasoning if needed. It should be a perfect balance of spicy, sweet, savory, and salty.
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