Curry Chicken Banh Mi Recipe

Name: Curry Chicken Banh Mi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 250 g Cucumber; 750 Ml Kalverts White Vinegar; 453 ml Jalapeno Pepper - Sliced; 1 Kg Garlic Powder; 793 G Sriracha Hot Chilli Sauce; 250g Lemon; 100 g Salt; 500 g Sugar; 887Ml American Garden Us Mayonnaise; 100 g Coriander Leaves; 125G Curry Powder; - Chicken Breast; 250g Ginger; 250 g Carrot

Fusion cuisine · 400 calories

About this recipe

A bold, multi-textured sandwich that hits every flavor note: sweet, sour, salty, and spicy. Tender chicken strips are marinated in a fragrant yellow curry blend and seared until golden. They are tucked into a toasted baguette spread with Sriracha-lime mayo and topped with a refreshing, crunchy slaw of pickled carrots, cucumbers, and fresh cilantro. It’s a bright, energizing meal that feels like a trip to Southeast Asia.

Ingredients

250 g Cucumber
750 Ml Kalverts White Vinegar
453 ml Jalapeno Pepper - Sliced
1 Kg Garlic Powder
793 G Sriracha Hot Chilli Sauce
250g Lemon
100 g Salt
500 g Sugar
887Ml American Garden Us Mayonnaise
100 g Coriander Leaves
125G Curry Powder
- Chicken Breast
250g Ginger
250 g Carrot

Instructions

1. In a small bowl, toss the shredded carrots and cucumbers with vinegar, sugar/stevia, and salt. Let this sit for at least 10–15 minutes.
2. Toss the chicken strips in the curry marinade. Heat a drizzle of oil in a pan over medium-high heat. Cook the chicken for 5–6 minutes until golden brown and cooked through.
3. Mix the mayo (or yogurt), Sriracha, and lime juice in a small ramekin.
4. Toast your baguettes. Spread the spicy mayo on both sides. Layer in the warm curry chicken, then top with a generous heap of the drained pickled vegetables and fresh cilantro.