Thais love their rice and rice noodles, but bread—besides the beloved Thai roti—is not a big part of the diet. Baked green curry rolls, a riff on Western-style rolls, are usually enjoyed with soup. Green curry paste is added to bread dough and also brushed on top of the soft rolls after baking for a hearty curry flavor.
Recipe Servings: 4
Prep Time
20 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
25 minutes
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 tsp active dry yeast
- 1 cup warm water
- 2 Tbsp sugar
- 8 Tbsp green curry paste, divided
- ½ cup coconut milk
- 2 Tbsp olive oil, divided
- 1 tsp salt
- 3–3½ cups all-purpose flour, divided
- 1 Tbsp sesame seeds
Directions
- Activate yeast by dissolving in warm water and sugar. Let stand for 10 minutes.
- Mix 4 tablespoons of curry paste with coconut milk to make first curry paste. Combine 1 tablespoon of oil and remaining 4 tablespoons of curry paste for second curry paste.
- Add first curry paste with coconut milk, 1 tablespoon olive oil, and salt to yeast.
- Gradually add 3 cups flour, starting with ¼ cup, for a soft dough. Knead for 10 minutes.
- Shape into a ball, cover and let rise for 60 minutes, or until double in size.
- On a floured surface, punch down dough; shape and fold into a long roll. Cut into eight pieces and place on a greased baking sheet. Cover and let rise 30 minutes.
- Preheat oven to 425˚F.
- Brush on second curry paste, and sprinkle sesame seeds.
- Bake for 25–30 minutes to a light gold.
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