If you've ever wandered the vibrant night markets of Bangkok, you've likely been seduced by the sight and smell of golden, crispy Thai roti sizzling on a hot griddle. This Thai-style roti canai with green curry dip is a savory twist on the popular dessert roti often stuffed with banana and drizzled with condensed milk. Here, we take the beloved thai roti bread, give it that flaky, buttery texture associated with homemade roti canai recipe, and pair it with a creamy, spicy green curry dip bursting with authentic Thai flavors. It’s the perfect blend of comforting asian bread and bold, rich curry—ideal for those who love a hands-on dish that delivers both crunch and saucy indulgence.
Whether you’re a fan of the classic roti recipe easy or someone who swears by a good chapati recipes collection, this fusion is a must-try. It works great as a snack, appetizer, or even a full meal when paired with extra sides or stuffed like a roti sandwich. And yes, it’s a solid contender for your next party platter instead of the usual bread rolls recipe Indian style.
Thai-Style Roti Canai with Green Curry Dip
Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Side Dish
Cuisine Thai
Mixing bowls For making and resting the roti dough.
Rolling Pin To roll out the roti; a wine bottle or any cylindrical object can be used in a pinch.
Cast iron skillet or non-stick frying pan Essential for getting those crispy edges on the roti.
Brush For applying ghee between dough layers.
Blender (optional) If making green curry paste from scratch.
Roti maker (optional) While this is a traditional roti bread recipe by hand, a roti maker can be used to flatten and cook if you’re short on time.
For the Roti Canai
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 3 tbsp condensed milk
- 1 egg lightly beaten
- ¼ cup ghee or melted unsalted butter
- 1 cup warm water adjust as needed
- Additional ghee or oil for cooking and layering
For the Green Curry Dip
- 2 tbsp green curry paste store-bought or homemade
- 1 cup coconut milk full-fat
- ½ cup chicken broth or water
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- ½ cup sliced Thai eggplants or baby eggplants
- ½ cup cooked chicken shredded (thigh meat preferred)
- 4-5 Thai basil leaves
- 1 red chili sliced (optional)
Step 1: Make the Dough
In a large bowl, combine flour, salt, and sugar. Stir in the condensed milk, egg, and ghee. Gradually add warm water and knead until the dough is smooth and elastic. This may take about 10 minutes by hand.
Divide the dough into golf-ball-sized portions (you should get 8–10 balls), coat them in a bit of ghee or oil, cover with plastic wrap, and let them rest at room temperature for at least 30 minutes. This resting time is crucial—it softens the dough and makes it stretchable for that classic flaky thai bread texture.
Step 2: Make the Green Curry Dip
While your dough is resting, prepare the dip. In a saucepan over medium heat, add a bit of oil and sauté the green curry paste until fragrant, about 1–2 minutes.
Stir in the coconut milk and chicken broth. Bring to a simmer, then add fish sauce and sugar. Toss in the eggplant and let it cook until tender (around 10 minutes). Add shredded chicken and simmer for 3–4 more minutes. Finish with Thai basil and sliced chili. Keep warm.
Step 3: Stretch and Layer the Dough
Lightly oil your work surface. Take one dough ball and flatten it with your hands. Begin stretching it from the center outward with your fingers. The goal is to get it paper-thin—almost transparent—without tearing.
Once stretched, brush with melted ghee, fold in the sides to make a square or roll it up to create flaky layers (like a coil or rope, then flattened again). This step mimics the method in some soft roti recipes, which aim for that tender flakiness rather than chewiness.
Step 4: Cook the Roti
Heat your pan or skillet over medium-high heat. Add a small amount of ghee or oil. Place one prepared roti in the pan and cook until golden brown and crispy, about 2–3 minutes per side. Press with a spatula to ensure even cooking.
Repeat for all portions, stacking them and covering with a towel to keep warm. You can also keep them in a warm oven until ready to serve.
Step 5: Serve
Cut the crispy roti into strips or wedges and serve hot with a side of the green curry dip. You can also roll the roti around a spoonful of curry for a fun roti wrap presentation.
Pairings
This thai roti recipe already brings a lot of flavor to the table, but pairing it with the right dishes can take your meal to the next level. Here are a few ideas:
- Thai Papaya Salad (Som Tum): The tangy, spicy notes cut through the richness of the curry and ghee.
- Jasmine or Coconut Rice: For a heartier meal, offer a small bowl of rice alongside the curry and roti.
- Thai Iced Tea or Lemongrass Cooler: Sweet and aromatic, these drinks balance the heat from the curry.
- Pickled Vegetables or Mango Chutney: Adds a tangy and refreshing contrast.
- Mini chapati rolls recipe: If you're making this for a party, include some chapati rolls with other fillings for variety and a nod to Indian flavors.
You can also try stuffing the roti with cooked chicken or tofu and rolling it into a roti sandwich or roti wrap with fresh herbs and pickled onions.
FAQs
1. Can I use chicken breast instead of thigh in the curry?
Yes, but thigh meat is preferred for its juiciness and richer flavor, which complements the creamy curry better. If using breast, take care not to overcook it.
2. Can I make the dough in advance?
Absolutely! The dough can be prepared a day ahead and stored in the fridge, coated in oil and covered. Let it come to room temperature before stretching.
3. Can I use a roti maker for this recipe?
A roti maker can help flatten the dough but won’t create the thin, stretchable sheets needed for authentic thai roti bread texture. It’s best used if you’re short on time or okay with a simplified version.
4. Is this similar to a missi roti recipe?
Not quite. A missi roti recipe uses chickpea flour and Indian spices and is more dense and savory. This Thai-style roti is flaky, buttery, and closer to a laminated flatbread.
5. Can I freeze leftover roti?
Yes! Cooked roti can be frozen with parchment between layers. Reheat on a hot pan or oven for a few minutes to bring back the crispiness. You can also freeze raw dough balls and thaw before use.
