Warm Thai Chicken Salad Cups

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

Heat oil or ghee in a large frying pan and sauté́ garlic, ginger and curry paste over medium heat.

Add red capsicum and tomatoes and heat through.

Add chicken and spring onions and cook until chicken is golden brown.

Add sprouts, coriander, lime juice and sugar and heat through.

Place and overlap 2 lettuce leaves on a plate.

Spoon the cooked mixture into the lettuce leaves, season with seaweed salt and pepper to taste and serve immediately.

Nutrition Facts

Servings 0