Red curry smashed tacos with creamy curry dipping sauce

Bahan-bahan

500g chicken mince

2 tbsp red curry paste

1 tbsp soy sauce

1 tbsp honey

1/2 lime, juiced

1/2 tbsp grated ginger

1 garlic clove, grated

2 tbsp chives, finely chopped

1 tbsp coconut cream

8 small tortillas

1/2 cup coriander leaves

1 tbsp olive oil

Dipping Sauce

1/3 cup kewpie mayonnaise

2 tbsp coconut cream

1 tbsp red curry paste

1 tbsp lime juice

Sriracha, to taste

1 tsp honey

1 tsp soy sauce

1 tsp rice wine vinegar

Arahan

1. In a bowl, mix chicken mince with red curry paste, soy sauce, honey, lime juice, ginger, garlic, chives, and coconut cream.

2. Press a thin layer of the mixture onto each tortilla.

3. Heat olive oil in a pan over medium-high heat. Place tacos mince-side down and cook for 3-4 mins until crispy. Flip and cook 1-2 mins until golden.

4. Whisk all dipping sauce ingredients until thick and creamy. Add more mayo for thicker consistency or less if you’d prefer it more coconutty.

5. Top tacos with coriander and serve with dipping sauce.