THAI CHICKEN LETTUCE CUPS
PREP TIME
15 mins
COOK TIME
10 mins
TOTAL TIME
25 mins
Author: Libby
Recipe type: Dinners
Cuisine: Low Carb, Wheat Free, Gluten Free, Paleo
Serves: 5
INGREDIENTS
500g chicken mince1 tbs coconut oil1 red onion1 tbs chopped ginger2 cloves garlic+/- chilli flakes to taste200 ml coconut cream1 red capsicum1 yellow capsicum100g mushrooms sliced200g sliced green beans50g desiccated coconut2 carrots finely slicedlemon juicelettuce leaves to serve
INSTRUCTIONS
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Heat the coconut oil in a saucepan and fry the red onion, garlic, ginger and chilli flakes until cooked but not browned.Add the chicken mince, stirring to break it up as it cooks.Once the chicken mince is thoroughly cooked, add the prepared vegetables and coconut cream.Simmer for 5 minutes then add the desiccated coconut to thicken the sauce.Add a small squeeze of lemon to the mix.Serve the Thai chicken in a large dish on the table, with a plate of large lettuce leaves (cups) and lots of extra raw vegetables.To asemble, place a spoon of the thai chicken mixture on the lettuce cup, add more vegetables, roll up the best you can. Go back for more.
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