Appe-Thai-zing Chicken Lettuce Wraps
Updated: Apr 2
Thought I’d do my bit and save you the cost of airfares to Bangkok and
serve up the authentic taste of Thailand for your lunch this week. Think san choy
bow with a tasty Thai twist. Yes please!
Ready In: 25minutes
• 1/2 cup peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp water
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 white onion finely chopped (or 1 cup green shallots, sliced)
• 3 cloves garlic minced
• 1 tbsp Thai red curry paste
• 500g lean chicken mince
• 1 cup carrots shredded
• 1 head of cos lettuce
• Spring onion to garnish (optional)
• Crushed peanuts to garnish (optional)
Step 1. Mix together all sauce ingredients and set aside.
Step 2. Heat oil in a large pan and add the onions, garlic and Thai red curry paste.
Stir until red curry paste is heated through and mixed in evenly with the onions
Step 3. Add the chicken mince and cook, breaking it up with a spatula, for 5-7
minutes, until no pink remains and the chicken is cooked through.
Step 4. Stir in the shredded carrots.
Step 5. Pour the peanut sauce evenly over the chicken mince mixture and stir to
combine. Remove from heat.
Spoon 1/4 cup of the chicken mince mixture into a romaine lettuce leaf. Sprinkle
with shallots and peanuts and enjoy.
To Store in the Fridge: Allow ground chicken mixture to cool completely. Portion out into 1/4 cup portions and store in the fridge for up to 4 days. Re-heat till steaming hot in the microwave before serving.
To Freeze: Allow chicken mince mixture to cool completely, then portion out into desired
serving size in the freezer. Thaw completely before reheating in the microwave.
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