Everyday Meals

Thai Roti Rolls


Warm roti rolls with grilled Thai red curry chicken, pickled cucumber and crisp vegetables

Prep time:15 mins

Cook time:20 mins

Serves: 4


  • 200ml apple cider vinegar
  • ¼ cup sugar
  • 1 teaspoon mustard seeds
  • 1 continental cucumber, unpeeled and cut into 8cm long matchsticks
  • 500g chicken thigh fillets
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 1 kaffir lime leaf, finely shredded
  • Oil spray
  • 4 rectangular roti bread
  • 1 tablespoon oil
  • 8 coriander leaves, stems attached
  • 4 iceberg lettuce leaves, finely shredded
  • 2 spring onions, sliced diagonally
  • 1 carrot, julienned and placed in cold water to crisp


Step 1

Combine vinegar, sugar and mustard seeds in a small saucepan. Bring to a gentle boil, reduce heat and cook until sugar has dissolved. Remove from heat. Add cucumber to saucepan and allow mixture to cool completely.

Step 2

Combine chicken, Five Tastes Curry Paste and kaffir lime leaf in a bowl to marinate. Meanwhile, heat a grill plate over high heat. Spray roti breads with oil and heat for 1-2 minutes on each side until warm and slightly grilled. Remove and keep warm.

Step 3

Reduce heat to medium-low and heat oil. Add thigh fillets and cook for 5-6 minutes on each side or until cooked through. Remove and rest for 5-10 minutes.

Step 4

Drain cucumber and thinly slice chicken.

Step 5

To assemble, divide cucumber, coriander, shredded lettuce, spring onions, carrot and chicken between roti breads. Roll up and cut each into 4 pieces or desired size.

Tasty Tip!

Fives Tastes Green Curry Paste can also be used in this recipe. Simply swap it for the Five Tastes Red Curry Paste.

Thai Roti Rolls
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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