Thai Lettuce Cups
Spicy chicken, flavoured with lime, garlic, and ginger served in lettuce cups and sprinkled with peanuts
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 4 as an appetiser
For the sauce
- ½ cup Water
- 2 Tablespoons Lime Juice
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 1 teaspoon Cornflour
For the Chicken
- 2 large Chicken Breasts (minced)
- ½ teaspoon Ginger Paste or use the equivalent amount of fresh grated ginger
- 2 cloves Garlic (crushed)
- 1 Tablespoon Lemon Juice
- 1 teaspoon Chilli flakes
- 2 Tablespoons Fresh Coriander (chopped)
- 2 Tablespoons Fresh Mint (chopped)
- 2 Tablespoons Peanuts (chopped) salted are fine (these are optional but give an authentic taste)
- ½ small Red onion (finely chopped)
- 2 Tablespoons Olive Oil for frying the chicken
- Baby Gem or equivalent Lettuce Leaves for serving
- Salt to taste for the chicken
Mix the ingredients for the sauce in a small mixing bowl until the sugar has dissolved, and set aside. See Note 2.
Heat the olive oil in a frying pan and add the garlic and ginger and fry gently for 1 minute. Do not allow the garlic to brown or it will become bitter.
Add the chicken mince and fry over a gentle heat. Break it up with a wooden spoon and stir until it turns white and is cooked through. Add salt to taste.
Add the lemon juice, chilli flakes, red onion, coriander and mint leaves and stir through.
Add the sauce and stir through. Allow to simmer gently for a minute or two until the sauce has thickened.
Serve in Lettuce leaves, garnished with chopped peanuts (optional) and extra chopped mint
Adjust the chilli to your own taste.
This dish can be served as a starter (as per the recipe above), or you can serve it as a main meal over rice. In this case, you will need to increase the ingredients for the sauce as follows:
The calories have been calculated based on this dish being served as a started to 4 people, and are for 1 serving.
- 1½ cups water
- 3 Tablespoons Lime Juice
- 3 Tablespoons Fish Sauce
- 1½ Tablespoons Brown Sugar
- 2 teaspoons cornflour