Crispy Chicken and Bamboo Lettuce Cups
Serving Size: Serves 4
2 teaspoons thai red curry paste
1/4 cup coconut cream
1 teaspoon palm sugar
1 tablespoon fish sauce
2 tablespoons oil
600g chicken thigh fillets, trimmed
1/4 cup coarsely chopped coriander, and extra for garnish
2 tablespoons bamboo shoots, sliced thinly
iceberg lettuce cups
wedges of lime to serve
Combine curry paste, coconut cream, palm sugar, fish sauce and half the oil and mix well.
Spoon mixture evenly over chicken and marinate for as long as possible.
Heat a barbecue plate or frying pan over medium high heat and add oil. Cook chicken 3-4 minutes, turn over and cook a further 3-4 minutes or until crispy and chicken is cooked through. Remove from heat and cool slightly before slicing chicken thickly and mixing though chopped coriander.
Fill lettuce cups with a chicken slices and garnish with sliced bamboo shoots.
Top with extra coriander sprigs and serve with lime wedges.