Ease of Preparation: Medium
Yield: 2 servings
All recipes featured in this episode of Bring on the Karbs! Were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
For the Pickled Vegetables
- 1 small daikon
- 2 carrots
- ½ cup rice wine vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
For the Sandwich
- 2 Vietnamese baguettes
- 4 chicken thighs (boneless)
- ¼ cup yellow curry paste
- 3 tbsp light soy sauce
- 2 tbsp brown sugar
- 3 tbsp fish sauce
- 2 red Thai chilies
- 2 cloves garlic
- ½ cup peanut butter
- 250 ml coconut milk
- 2 tbsp lime juice
- 20 grams bean sprouts
- 2 grams Thai basil
- 2 grams cilantro
- Pickled daikon & carrot
Method:
Make the Pickled Veg
- Julienne daikon and carrots and place in bowl.
- In a pot add vinegar, water, sugar and salt and bring to a boil.
- Pour pickling liquid over vegetables and cool overnight.
Make the Sandwich
- In a blender add curry paste, soy sauce, sugar, chilies, garlic, peanut butter, fish sauce, lime juice and coconut milk and blend until smooth.
- Pour half of mixture over chicken and marinate overnight.
- Grill marinated chicken.
To assemble sandwich, first slice bread. Add chicken and more marinade. Top with pickled vegetables, bean sprouts, and picked Thai basil and cilantro leaves