Thai-Style Chicken Lettuce Wraps
A light, bright take on a CT staple: minced chicken tossed with fragrant Thai flavors, tucked into crisp lettuce leaves. Quick to prepare, easy to customize, and perfect for a weeknight dinner or casual gathering.
Ingredients
- 1 lb ground chicken (or finely chopped chicken thigh)
- 2 tablespoons oil (vegetable or canola)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste (adjust to heat preference)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar or palm sugar
- 1 carrot, finely shredded (optional)
- 1 cup cucumber, diced (optional)
- 1 head romaine or butter lettuce leaves (for wrapping)
- 2 tablespoons fresh cilantro, chopped
- 1 green scallion, sliced
- 1 tablespoon peanut or cashew, chopped (optional)
- 1 tablespoon crushed peanuts (for serving, optional)
- to taste red chili flakes or sliced fresh chili (optional)
- to taste lime wedges (for serving)
Instructions
- Prepare the toppings and lettuce: rinse the lettuce leaves and pat dry. If you’re using shredded carrot or cucumber, have them ready in small bowls so you can grab them easily.
- Heat a large skillet over medium heat and add the oil. When the oil shimmers, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, be careful not to burn them.
- Add the ground chicken. Break it up with a spatula and cook for 4–5 minutes, until it’s mostly cooked through and starting to brown.
- Stir in the red curry paste. Cook for another 1–2 minutes, so the paste blooms and coats the meat with color and aroma.
- Splash in fish sauce, soy sauce, lime juice, and sugar. Stir well to balance salty, tangy, and a touch of sweet. Taste and adjust with a pinch more sugar or lime if you like a brighter finish.
- If you’re adding shredded carrot or cucumber, toss them in now and give everything a quick stir to combine. The goal is a flavorful mincemeat that’s a little savory, a little tangy, and not too saucy.
- Remove the pan from heat and fold in chopped cilantro and green onions. If you’re using nuts or peanuts, add them now for texture.
- To serve, spoon the filling into the lettuce leaves. Top with a squeeze of lime, a pinch of chili flakes if you like heat, and an extra sprinkle of herbs or chopped peanuts for crunch.
- Encourage guests to wrap each leaf around a spoonful of filling. A gentle fold, a little bite, and a crisp leaf—perfect harmony.