Oliver Wong-Hee’s Thai curry chicken and salad roll

For marinated chicken, combine all ingredients except chicken in a food processor and process until smooth. Transfer to a non-reactive bowl, add chicken and turn to coat. Cover and refrigerate overnight to marinate

For curry paste, place chillies (see note) in a bowl, cover with boiling water, cover with a plate and stand to soften (15 minutes). Drain; reserve 2 tbsp soaking liquid. Place shallots, garlic, lemongrass, shrimp paste, lime zest and reserved soaking liquid in a food processor and process until smooth. Heat oil in a large frying pan over medium-high heat. Carefully add curry paste and stir-fry until fragrant (2-3 minutes). Add palm sugar and stir-fry until slightly caramelised (1 minute). Add fish sauce and stir-fry for 1 minute. Remove from heat. Cool completely, then refrigerate in an airtight container for up to 3 weeks.

For quick pickles, combine all ingredients and ½ tsp fine sea salt in a non-reactive bowl. Stand, tossing occasionally, to lightly pickle (15 minutes).

Meanwhile, heat 1cm oil in a large deep-sided frying pan over medium heat until shimmering. Drain chicken from marinade and pat dry with paper towel. Place rice flour in a shallow bowl and toss to coat, shaking off excess. Shallow-fry chicken until golden and cooked through (5-6 minutes each side). Drain on a wire rack set over a tray lined with paper towel and set aside to rest (5 minutes).

Drain pickles and reserve 1 tbsp pickling liquid. Combine Kewpie and reserved pickling liquid in a large bowl, add cos and herbs, season and gently toss to combine.

To assemble, thinly slice chicken and avocado. Spread curry paste thinly over roll bases and tops; top with chicken, avocado, pickles and salad and sandwich with bread tops to serve.