THAI CHICKEN LETTUCE WRAPS

 

If I was asked to choose my own country of origin, I would say I have a ‘Thai Soul’. Thai cuisine is a staple in my household. In my not so humble opinion, there is something special about Thai food. Its complexities of flavors hit all the taste receptors on your tongue; a fun blend of sweet, tangy and spicy. Oh, it’s like a disco in your mouth! This dish saw the light of day because I love making fusion food. In the United States, you find lettuce wraps in almost all well-known Chinese Restaurants, served with either Peking duck or chicken. Since I love the concept of lettuce wraps for their low carb nutritional value, and Thai food is soul food to me – I had to make a version of my own with a Thai flare. Now, the plot thickens, i.e., gets complicated (read as interesting). Not only did I blend two cuisines but I also fused two different dishes from the same country. I really hope you are able to keep up with my imagination. The two dishes that I am referring to are: Thai red curry, and Larb Gai (Thai dish made with minced chicken, lime juice, chilies and fresh herbs). I took the best of these two recipes and made something that will most certainly win your heart. You never know, one day it may become popular to the whole world as Sassy Pooh’s Thai Lettuce Wrap! Enough said for now….

 

Thai Chicken Lettuce Wraps
Serves: 4
Total time: 35 mins (Prep time: 15 mins + Cook time: 20 mins

INGREDIENTS

For chicken filling

  • Ground chicken – 1 pound (4.53 grams)
  • Thai red curry paste – 2 tablespoons
  • Coconut milk – 1/4 cup
  • Bird’s eye chili or Thai chili (optional) – 1, finely chopped
  • Crushed red chili pepper(optional) – 1/2 teaspoon
  • Salt – 1/2 teaspoon or to taste
  • Garlic – finely chopped, 2 cloves or 2 teaspoon
  • Onion – Finely chopped, 1/2 of an onion
  • Green (spring) onions – chopped, 2 shoots
  • Honey – 1 tablespoon
  • Carrot – julienned, 1/4 cup
  • Coconut oil or Avocado oil – 2 tablespoon
  • Cilantro – Finely chopped, 1/4 cupPeanut Sauce

For peanut sauce

  • Peanut butter – 2 tablespoons
  • Honey – 1 tablespoon
  • Thai red curry paste – 1/2 teaspoon
  • Garlic – 1/2 teaspoon
  • Green (spring) onion – chopped, 1 tablespoon
  • Coconut milk –1/4 cup
  • Salt – 1/4 teaspoon

To serve with

  • Dry roasted peanuts or cashew – roughly chopped, 1/4 cup
  • Lime – cut into wedges, 1 lime
  • Butter lettuce – 8 to 10 leaves
  • Bean sprouts – 1/4 to 1/3 cup

DIRECTIONS

Step One — Prepping the Wrap

  1. Separate the butter lettuce leaves and wash them thoroughly under cold water. Then, lay them on a large tray lined with paper towel or kitchen towel to dry.
    If you have a salad spinner, you can use it to remove all the water.
  2. The same process can be repeated with the bean sprouts or any other vegetable that you plan to serve on the side with the wrap.

Step Two — Making the Filling

  1. In a large wok add oil and turn the heat to medium high. When you notice that the oil is hot, add the Thai red curry paste and the chicken. Stir the entire mixture until all combined. 
    If you let the Thai curry paste sear in the hot oil for too long, it will start splattering all over your kitchen and mind you, cleaning won’t be fun. So time it right.
  2. The chicken should take about 10 to 12 minutes to cook. Once the chicken looks cooked (i.e. turns slightly white or orange from the raw pink) add the onion, Thai chili, carrots, red chili flakes and garlic. Cook for another 2 minutes until the onions turn translucent.
    At this point you can get creative and add any vegetable of your choice. If you think your pan is getting too hot and the chicken is drying out, you can turn the flame to low (between 2 and 4 should be ideal).
  3. Finally, add the coconut milk, honey and salt. Mix it all together and let it cook for 5 to 7 minutes, or until the coconut milk evaporates and you are left semi dry chicken.
  4. You can add 3/4 of the chopped green onions to the cooked chicken filling. Divide the remaining 1/4 into 2 parts, one part for garnishing and the other for peanut sauce.

Step Three — Making the Peanut Sauce

  1. In a bowl, add the coconut milk, peanut butter, honey, minced garlic, chopped green onion, Thai red curry paste and 1/4 teaspoon of salt.
  2. Whisk it until all combined. This sauce can be left at room temperature for about 6 hours or in the refrigerator for up to 3 days.

You can serve this recipe in two ways

  1. Put the Thai chicken, peanuts, bean sprouts, peanut sauce and green onions in individual bowls and arrange them on a large tray with the lettuce on the side. This way people can proportion their filling to their liking.
  2. Another way would be to serve it as shown in the photos. Arrange the butter lettuce on a serving platter and fill them up with a generous spoon of the chicken filling. The bean sprout, peanut sauce and lime wedges can be served separately on the side. Don’t forget to sprinkle the peanuts and green onion on the chicken, I didn’t and lucky for you I am here to remind you.

NOTES

  • Chicken: Can be replaced with any ground protein of your choice- beef, turkey, pork. Note that cooking time will vary depending on the meat. If you are a vegetarian you could make this recipe with cabbage, tofu, baby corn or cauliflower.
  • Peanut butter: Can be replaced with almond or cashew butter they taste just good. That would also make this recipe Paleo.
  • Coconut or Avocado oil: Can be replaced with any odorless cooking oil. Remember not all oils fit the Paleo diet requirement.
  • Thai red curry paste: The Thai red curry paste in this recipe is Paleo and Whole 30 friendly.