Thai Chicken Cashew Lettuce Cups
Some of my favorite flavors of classic thai cuisine are all nestled in a delicious and spicy lettuce wrap filling- cooling coconut milk, robust green curry paste, crunchy cashews & fragrant herbs.
Ingredients
- ¼ c toasted sesame oil
- ½ cup red onion diced small
- 2 teaspoon fresh ginger minced
- 1 cup fresh or frozen corn kernels
- 1 cup eggplant diced small
- ½ cup carrots diced small
- ½ cup poblano peppers ribbed, seeded and diced small
- 1 cup red bell pepper ribbed, seeded and diced small
- 2 pounds ground chicken
- 1 teaspoon salt
- 10 turns fresh-cracked black pepper
- ¼ cup coconut aminos
- 2 tablespoons green curry paste
- 2 teaspoons garlic grated or minced
- ½ cup full fat coconut milk
- 1 cup cashews toasted
- ¼ cup fresh cilantro roughly chopped for garnish
- ¼ cup scallions sliced thin for garnish
- 1 head chilled butter lettuce leaves washed & dried
- coconut lime rice or steamed white rice, for serving
Instructions
- in a large sauce pan with a lip, warm pan over medium-high heat for a couple minutes, then stir in sesame oil and your veggies to sauté, (the first 8 ingredients). sauté for 10 minutes until softened and lightly golden, about 10 minutes, turning heat down to medium, if needed.
- while veggies are sautéing, start cooking your coconut lime rice. transfer veggies to another bowl and set aside.
- in the same veggie pan, add in more sesame oil, if needed, and brown your ground chicken. after browning, add in salt, pepper, your reserved sautéed vegetables, coconut aminos, green curry paste, garlic, coconut milk and cashews.
- stir to combine and simmer on low for 10-15 minutes. finish coconut lime rice per recipe instructions. keep warm.
- serve lettuce wrap filling in a large bowl garnished with fresh cilantro and scallions. serve in butter lettuce leaves with sliced avocado, fresh squeezed lime wedges and prepared coconut lime rice.