Kanom Buang (Thai-Style Indian Crepes)
A fusion of Thai and Indian flavors in a delicate crepe dish. The coconut and spices give it an aromatic and savory taste.
Ingredients
- ●1/2 cup Lightly Dehydrated Coconut Milk
- ●2 tbsp Thai Red Curry Paste
- ●2 tbsp Fish Sauce
- ●10-12 wrappers Kanom Buang Wrappers
- ●1/4 cup Ko Chicken Filling
- ●1/4 cup Fresh Cilantro
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
1. In a blender, combine coconut milk, red curry paste, and fish sauce. Blend until smooth.
- 2
2. Heat a non-stick pan over medium heat.
- 3
3. Dip a kanom buang wrapper into the coconut milk mixture, coating both sides evenly.
- 4
4. Place the wrapper in the pan and cook for 1-2 minutes, until the edges start to curl.
- 5
5. Flip the wrapper over and cook for another minute.
- 6
6. Repeat with the remaining wrappers.
- 7
7. In a separate pan, warm the ko chicken filling over low heat.
- 8
8. Assemble the kanom buang by placing a tablespoon of the chicken filling in the center of each crepe.
- 9
9. Top with fresh cilantro and serve.
- 10
10. Serve immediately and enjoy!