Baked Flaky Whole30 Thai Green Curry Chicken Bread Rolls (Make-Ahead)

Sara Coleman

These savory, flaky bread rolls are filled with aromatic Thai green curry chicken, perfect for meal prep and make-ahead lunches. The curry filling is packed with flavor and the rolls are baked to golden brown perfection.

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Prep Time 30

Cook Time 25

Total Time 55

Servings 6 servings

Calories 320 kcal

Ingredients

1 lb ground chicken ensure no added sugars or fillers
2 tbsp whole30 compliant green curry paste check label for no sugar
1 tbsp coconut aminos soy sauce alternative
1 tsp fresh ginger finely grated
2 cloves garlic minced
1 cup coconut flour for gluten-free dough
0.5 cup tapioca flour for binding
1 tsp baking powder gluten-free
0.5 tsp salt to taste
0.25 cup coconut oil melted, for dough
0.5 cup full-fat coconut milk canned, for filling
1 tbsp fresh cilantro chopped, for garnish

Notes

Storage: Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore flakiness. Make-Ahead Tip: Prepare and assemble the rolls up to 24 hours in advance; store unbaked on a tray covered with plastic wrap in the fridge. Bake straight from the fridge, adding 2-3 extra minutes to cooking time. Substitutions: Use ground turkey instead of chicken. For a dairy-free and egg-free dough, this recipe is already compliant. Serving Suggestion: Serve with a side of Whole30 compliant dipping sauce like a coconut aminos and lime juice mixture. For a spicy kick, add a pinch of red pepper flakes to the filling.