Cannabis-Infused “Emerald Dublin Spice Bag”
Irish Street Food Remix – St. Patrick’s Day Edition
Crispy fried potatoes, shredded cabbage, sautéed peppers, scallions, and spiced chicken tossed together in a paper-lined tray and finished with a measured cannabis-infused curry sauce drizzle. Salty, spicy, crunchy — pure late-night Dublin energy reimagined.
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A Note on Dosing
This recipe makes 6 street-style trays.
Using 1.5g of 15% THC flower:
~55mg THC total (infused into curry sauce)
~8–9mg per tray
Alternative Dosing:
• 1g flower → ~5–6mg per tray
• 2g flower → ~12–14mg per tray
Terpene Pairing Suggestion: Caryophyllene-forward strain complements spice blend; Limonene enhances citrus notes in sauce.
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Step 1: Cannabis-Infused Curry Sauce
Ingredients
• 1.5g cannabis flower
• ½ cup neutral oil
• 1 tablespoon Irish curry powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons ketchup
Decarboxylation Method
1. Preheat oven to 225°F (107°C).
2. Break cannabis into small pieces.
3. Spread on parchment-lined baking sheet.
4. Bake 35–40 minutes.
5. Cool completely.
Infusion Method
1. Heat neutral oil to 160–170°F.
2. Add decarboxylated cannabis.
3. Maintain temperature for 2 hours, stirring every 15 minutes.
4. Strain thoroughly through cheesecloth.
5. Whisk 3 tablespoons infused oil with remaining sauce ingredients until smooth.
6. Refrigerate until ready to use.
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Step 2: Street-Style Base
Ingredients
• 4 large russet potatoes, cut into thick fries
• 1 pound chicken thighs, diced
• 1 red bell pepper, sliced
• 1 cup shredded cabbage
• 4 scallions, chopped
• Salt and black pepper
• Oil for frying
1. Fry potatoes at 350°F until golden and crisp. Drain and salt.
2. Season diced chicken with salt and pepper.
3. Sauté chicken in hot skillet until browned and cooked through.
4. Add sliced peppers and cook 2–3 minutes.
5. Toss chicken mixture with cabbage and scallions.
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Step 3: Assemble
1. Line trays with parchment paper.
2. Add hot fries.
3. Top with chicken and vegetable mixture.
4. Drizzle 1½ tablespoons cannabis-infused curry sauce per tray.
5. Toss lightly before serving.
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Safety & Storage
⚠️ 55mg THC total in sauce batch
⚠️ Measure drizzle carefully
⚠️ Clearly label infused sauce
⚠️ Wait 90 minutes before increasing dose
⚠️ Do not drive
Best served hot. Sauce refrigerated up to 10 days