[cooked-sharing]
Yields4 Servings
500 g organic chicken, minced or finely diced
2 tbsp CH Coconut Oil or Ghee
3 cloves garlic, crushed
3cm piece of ginger, grated
½ tbsp red curry paste (recipe in Mains category)
1 red capsicum, seeded and sliced
6 cherry tomatos, halved
1 red onion, finely sliced
3 spring onions, finely chopped
1 cup bean sprouts
½ cup fresh coriander, finely chopped
½ juice of 1 lime
1 tbsp CH Rapadura Sugar
16 large lettuce leaves
1Heat oil or ghee in a large frying pan and sauté́ garlic, ginger and curry paste over medium heat.
2Add red capsicum and tomatoes and heat through.
3Add chicken and spring onions and cook until chicken is golden brown.
4Add sprouts, coriander, lime juice and sugar and heat through.
5Place and overlap 2 lettuce leaves on a plate.
6Spoon the cooked mixture into the lettuce leaves, season with seaweed salt and pepper to taste and serve immediately.
Ingredients
500 g organic chicken, minced or finely diced
2 tbsp CH Coconut Oil or Ghee
3 cloves garlic, crushed
3cm piece of ginger, grated
½ tbsp red curry paste (recipe in Mains category)
1 red capsicum, seeded and sliced
6 cherry tomatos, halved
1 red onion, finely sliced
3 spring onions, finely chopped
1 cup bean sprouts
½ cup fresh coriander, finely chopped
½ juice of 1 lime
1 tbsp CH Rapadura Sugar
16 large lettuce leaves
Directions
1Heat oil or ghee in a large frying pan and sauté́ garlic, ginger and curry paste over medium heat.
2Add red capsicum and tomatoes and heat through.
3Add chicken and spring onions and cook until chicken is golden brown.
4Add sprouts, coriander, lime juice and sugar and heat through.
5Place and overlap 2 lettuce leaves on a plate.
6Spoon the cooked mixture into the lettuce leaves, season with seaweed salt and pepper to taste and serve immediately.
Warm Thai Chicken Salad Cups
