Thai Green Curry Chicken Manakish

Name: Thai Green Curry Chicken Manakish
Prep time: 55 min
Cook time: 34 min
Total time: 1 h 29 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 3½ cups (440 g) all-purpose flour, spooned into the cup and leveled; 2 tsp (6 g) instant yeast; 1 tsp (4 g) granulated sugar; 1½ tsp (9 g) fine sea salt; 1.06 cups (250 ml) water, warm, about 105°F (40°C); 3 tbsp (45 ml) extra-virgin olive oil; 1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into ¼-inch (6 mm) dice; 1 tbsp (15 ml) neutral oil (such as avocado or canola); 1 medium (about 2 oz) (60 g) shallot, finely minced; 3 cloves (12 g) garlic cloves, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 3 tbsp (50 g) Thai green curry paste; ½ cup (120 ml) full-fat coconut milk, well stirred; 2 tsp (10 ml) fish sauce; 2 tsp (8 g) light brown sugar; 1 tbsp (15 ml) fresh lime juice; ½ cup, loosely packed (10 g) Thai basil leaves, roughly chopped; 2 tbsp (15 g) all-purpose flour, for dusting the counter; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the hot breads; ½ cup, loosely packed (10 g) Thai basil leaves, whole small leaves or torn; 1 small (10 g) red Thai chile or Fresno chile, thinly sliced (optional)

From the MyKitchenBank Kitchen

Soft, chewy Lebanese-style flatbreads topped with a thick, fragrant Thai green curry chicken filling, baked until the edges are golden, then finished with fresh Thai basil and a squeeze of lime. A fusion of Levantine bakery tradition and Thai flavors.

Prep: 55 min
Cook: 34 min
Wait: 1 hr 23 min
Total: 2 hr 52 min
Makes: 8 six-inch (15 cm) manakish (2 per serving)

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Ingredients

4 servings

For the dough
3½ cups (440 g) all-purpose flour, spooned into the cup and leveled
2 tsp (6 g) instant yeast
1 tsp (4 g) granulated sugar
1½ tsp (9 g) fine sea salt
1 cups (250 ml) water, warm, about 105°F (40°C)
3 tbsp (45 ml) extra-virgin olive oil
For the topping
1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into ¼-inch (6 mm) dice
1 tbsp (15 ml) neutral oil (such as avocado or canola)
1 medium (about 2 oz) (60 g) shallot, finely minced
3 cloves (12 g) garlic cloves, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
3 tbsp (50 g) Thai green curry paste
½ cup (120 ml) full-fat coconut milk, well stirred
2 tsp (10 ml) fish sauce
2 tsp (8 g) light brown sugar
1 tbsp (15 ml) fresh lime juice
½ cup, loosely packed (10 g) Thai basil leaves, roughly chopped
To finish
2 tbsp (15 g) all-purpose flour, for dusting the counter
1 tbsp (15 ml) extra-virgin olive oil, for brushing the hot breads
½ cup, loosely packed (10 g) Thai basil leaves, whole small leaves or torn
1 small (10 g) red Thai chile or Fresno chile, thinly sliced (optional)

Equipment (8)

Large mixing bowl
Large (12-inch / 30 cm) skillet or sauté pan
2 rimmed baking sheets, about 13×18 inches (33×46 cm)
Parchment paper
Rolling pin
Instant-read thermometer
Kitchen scale (helpful for dividing dough)
Pastry brush

Steps

Before you start

Read the timing: the dough needs about 1 hour to rise, and you'll make the topping while it rises.
Stir the can of coconut milk well, or shake it, so the cream and liquid are blended before measuring.
Green curry pastes vary a lot in heat and saltiness. Start with the 3 tablespoons listed, and taste the cooled topping before adding more.
Cut the chicken into small ¼-inch (6 mm) dice. Large pieces slide off the dough and cook unevenly.
Line two rimmed baking sheets with parchment paper.

1
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and salt.
- Add the warm water and 3 tablespoons (45 ml) olive oil.
- Stir with a wooden spoon or your hand for about 2 minutes, until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour remains and the dough forms a shaggy mass.
Tip: Water hotter than about 115°F (46°C) can weaken the yeast, so it should feel comfortably warm, not hot.
2
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, folding and pushing it away with the heel of your hand, until it is smooth, elastic and only slightly tacky.
- Shape it into a ball.
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Ready when: Dough springs back slowly when poked and doesn't stick to your clean hands.
Tip: Add flour only 1 teaspoon at a time. Too much makes the flatbreads dry and tough.
3
Let dough rise
- Lightly oil the bowl (a drop from the dough's oil is fine), set the dough inside, and cover with a damp towel or plastic wrap.
- Let it rise in a warm spot for 60 minutes, until doubled in size.
- Make the topping while you wait.
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Ready when: Dough has doubled and a fingertip pressed in leaves a dent that fills back in slowly.
4
Prep the topping
- Dice the chicken thighs into ¼-inch (6 mm) pieces, trimming off any large fat.
- Mince the shallot and garlic, grate the ginger, and chop the ½ cup Thai basil for the filling.
- Keep the chicken separate from the produce.
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Ready when: Chicken pieces are all roughly pea-sized to ¼ inch.
Tip: Partially freezing the chicken for 15 minutes makes it much easier to dice finely.
5
Cook the curry chicken
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the chicken and cook, stirring, for 4 minutes until no longer pink.
- Reduce to medium, add the shallot, garlic and ginger, and cook 1 minute until fragrant.
- Stir in the curry paste and cook 1 minute.
- Add the coconut milk, fish sauce and brown sugar and simmer, stirring often, 5 to 6 minutes until the sauce has reduced to a thick, spoonable glaze that coats the chicken and doesn't pool when you drag a spoon through it.
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Ready when: Chicken reaches 165°F (74°C) and the sauce is thick enough that a spoon leaves a clear trail across the pan.
Tip: A thin, loose topping makes soggy manakish. Keep simmering until it is thick.
6
Cool and finish topping
- Remove the skillet from the heat and stir in the lime juice and the chopped Thai basil.
- Taste and add a pinch of salt or a splash more fish sauce if needed.
- Transfer to a bowl and let cool for 10 minutes so it doesn't make the dough sticky or start to proof it too fast.
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Ready when: Topping is warm, not hot, and thick and glossy.
Tip: Tasting now matters. The topping should taste a little bold, as the bread will mellow it.
7
Shape the roundsOven 450°F / 230°C
- Place oven rack in the center and preheat the oven to 450°F (230°C).
- Punch down the risen dough and divide it into 8 equal pieces (about 94 g each).
- Roll each into a tight ball, cover with a towel, and rest 10 minutes.
- On a floured counter, press and roll each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each parchment-lined baking sheet.
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Ready when: Rounds are even in thickness and hold their shape without shrinking back.
Tip: If a round springs back, cover it and let it rest 3 more minutes.
8
Top the first batch
- Dimple the first 4 rounds all over with your fingertips.
- Spoon about ¼ cup (55 g) of the curry chicken onto each and spread it out, leaving a ½-inch (1.25 cm) border bare.
- Keep the second tray untopped and covered.
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Ready when: Topping covers the dough evenly with a clear border.
Tip: Top only just before baking. Topping that sits on raw dough soaks in and makes the middle gummy.
9
Bake first batchOven 450°F / 230°C
- Bake the first tray on the center rack at 450°F (230°C) for 10 to 12 minutes, until the edges are deep golden brown and the bottoms are browned and firm.
- Brush the exposed edges with a little of the finishing olive oil, then slide the breads to a rack.
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Ready when: Edges are deep golden, the bottom is browned, and the topping is bubbling at the edges.
Tip: Check at 9 minutes. The thin dough browns fast.
10
Top and bake second batchOven 450°F / 230°C
- While the first tray cools, top the second 4 rounds the same way (dimple, ¼ cup topping each, ½-inch border).
- Bake at 450°F (230°C) for 10 to 12 minutes until golden, then brush the edges with the remaining oil.
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Ready when: Edges are deep golden and the base is browned and crisp-edged but still flexible.
11
Garnish and serve
- Let the manakish rest 3 minutes.
- Scatter with the whole Thai basil leaves and the sliced chile, if using.
- Serve warm, folded in half or flat, with extra lime if you like.
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Ready when: Topping is set and no longer runny when you cut into it.
Tip: Add the fresh basil after baking. In the oven it blackens and loses its aroma.

Good to know

Tips

Thicken the topping fully in the skillet. It will not reduce much in the oven, and a loose sauce leaves the center soggy.
Roll the dough no thicker than ¼ inch (6 mm), and keep the topping off the border so the edges puff and brown.
If your curry paste is very hot, stir in an extra 1 to 2 tablespoons of coconut milk and a pinch more sugar to balance it, then re-thicken.
Bake one tray at a time for even browning, and top the second tray only right before it goes in.

Make ahead

"The dough can be made through step 2, then refrigerated in an oiled, covered bowl for up to 24 hours; bring it to room temperature for 45 minutes, then continue from step 7. The curry chicken topping (through step 6) can be refrigerated up to 3 days; stir in the lime juice and basil after reheating, and let it come to room temperature before topping."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat in a 350°F (175°C) oven for 8 to 10 minutes (12 to 15 minutes from frozen) until hot in the center; avoid the microwave if you want to keep the edges crisp."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Use the same weight, diced finely. It is leaner and can dry out, so cook only until it reaches 165°F (74°C).
Thai basil leaves → regular sweet basil plus a few mint leaves. You lose the anise note of Thai basil, but the flavor is still fresh.
fish sauce → light soy sauce. Use 2 teaspoons (10 ml); the flavor is less funky but still savory.
all-purpose flour → bread flour. Use the same weight (440 g). It gives a slightly chewier flatbread, and you may need 1 to 2 tablespoons more water.