Thai Chicken Curry Strudel
Recipe type: Dinner
Serves: 4
 
Ingredients
  • ½ pound raw chicken breast, cut into bite sized pieces
  • 1 cup butternut squash, peeled and diced small
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, peeled and grated
  • 1 cup coconut milk
  • ½ cup water or chicken broth
  • ¼ cup raisins
  • 1 tablespoon cooking oil
  • 1 tablespoon cashew butter
  • 1 tablespoon Thai red curry paste
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • ½ teaspoon fresh ginger, peeled and grated
  • 4 large Thai basil leaves, chopped (or regular basil if you can’t find Thai)
  • 2 (10” x 15”) puff pastry sheets, thawed
  • 2 tablespoons butter, melted
Instructions
  1. Heat oil in a medium saucepan over medium-high heat. Add garlic and ginger. Cook for 1-2 minutes until fragrant.
  2. Add curry paste and cook, stirring constantly, for 1 minute.
  3. Add the chicken. Stir to coat with curry paste. Cook for 4-6 minutes until brown on the outside.
  4. Remove chicken from the saucepan, while leaving as much curry paste as possible in the pan. Set chicken aside in a bowl.
  5. In the same pan used to cook the chicken, add coconut milk and water/broth. Stir to incorporate remaining curry paste into the coconut milk. Bring to a boil. Add butternut squash. Reduce heat to simmer. Simmer 1-2 minutes.
  6. Add lime juice, cashew butter, fish sauce, and sugar. Stir well and return to boil.
  7. Reduce heat and let simmer for 10-15 minutes until sauce has reduced/thickened and squash is starting to get tender.
  8. Add chicken back into the pan. Stir well. Turn heat to medium-high. Cook for 5 more minutes until chicken and squash are fully cooked, and sauce is thick (there should be very little liquid left at this point).
  9. Reduce heat to low. Add raisins and Thai basil. Simmer for 1-2 more minutes then remove from heat. Allow mixture to cool for 5-10 minutes.
  10. Preheat oven to 400 degrees.
  11. Place one sheet of phyllo dough on parchment paper. Spoon about 2 inches of the chicken mixture on the lower quarter of the long part of the dough leaving at least ½ an inch along the sides . Roll into a log and brush the top with butter. Repeat this process with second sheet of phyllo dough, so that you have 2 strudel rolls.
  12. Place the parchment paper with the strudel rolls on them into a large glass baking dish. Bake strudel rolls for 20-25 minutes until golden brown and cooked through.
  13. Allow 5-10 minutes to cool. To serve, cut each roll in half on the bias to create 4 pieces. Enjoy!
Notes
Roll your pastry dough CAREFULLY around the filling. Don’t let it tear or the filling will leak out when it bakes.

Fish sauce adds an amazing and salty depth of flavor to Asian dishes, so I HIGHLY recommend using it in this dish. However, if you can’t find it or really don’t want to use it, you can substitute with salt to taste.

Feel free to substitute peanut butter for cashew butter here.
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2016/11/22/thai-chicken-curry-strudel/