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Thai-Style Pancakes Recipe

Coconut infused pancakes filled with a tender, green chicken curry. Serve this as a special lunch or a different dinner option.

Difficulty

Prep Time

20 minutes

Cooking Time

20 minutes

Serves

Serves: 2 adults (2 each) and 2 children (1 each)
Print Recipe

Recipe Ingredients

Coconut Pancakes

  • 250 ml SPAR cake flour (120 g)
  • 2 ml salt
  • 15 ml SPAR canola or sunflower oil
  • 250 ml SPAR coconut milk
  • 1 large egg
  • 25 ml water

Filling

  • 25 ml green curry paste
  • ¼ each yellow, green and red pepper, slivered thinly
  • 150 ml SPAR coconut milk
  • ½ can SPAR whole kernel corn, drained well
  • 3 chicken breast fillets, cut into strips
  • dash fish sauce - optional
  • ½ bunch fresh dhania/coriander
  • salt and pepper to taste

Recipe Method

  1. Using a whisk, beat the pancake ingredients together in a SPAR Good Living 1.5 white porcelain mixing bowl, and set aside for 30 minutes.
  2. Meanwhile, prepare the filling by stir-frying the curry paste and the pepper strips together over high heat and then adding the remaining ingredients. Simmer briskly, uncovered, for 10 minutes.
  3. In this time, cook 6 pancakes in a non-stick SPAR Good Living frying pan. Lift them from the pan using a long SPAR Good Living egg lifter.
  4. Fill and roll up each pancake. Serve immediately.

Hints & Tips

Typical Nutritional Information (ready-to-eat) Per 100g  Per Serving (220g) 
Energy (kJ) 487  1071.4
Total protein (g) 11.4  25
Carbohydrate, avail. (g) 10.4  22.9
Total fat (g) 2.9  6.4
of which: Saturated fat (g)           6.85 15.1
     Trans fat (g) 0 0
     Mono-unsaturated fat (g) 1.15 2.53
     Polyunsaturated fat (g) 1.17 2.57
Cholesterol (mg) 36  79.2
Dietary fibre (g) 0.6  1.3
Total sodium (mg) 317  697


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