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Recipe: Thai Chicken Lettuce Wraps

Recipe: Thai Chicken Lettuce Wraps

Ingredients

2 tsp cornstarch
3 tbsp water
2 tsp freshly squeezed lime juice
2 tbsp fish sauce
2 tsp brown sugar
2 tsp Sriracha
2 tsp soy sauce or tamari (if you are gluten free)
2 tbsp peanut, grapeseed or canola oil
2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger
2 garlic cloves, finely chopped
½ red onion, finely chopped
2 carrots, finely chopped
1 lb ground chicken, turkey, pork, lamb or beef
cup chopped cilantro
1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)
Serve with
sliced green onion
chopped peanuts
lime wedges
chopped cilantro

Directions

In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.

Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.

Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.

Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.

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Recipe: Spicy Thai Red Curry Noodle Soup

This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!

Ingredients

8 ounces rice stick noodles
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups veggie or chicken broth
2 cans unsweetened coconut milk
chopped fresh cilantro or basil for garnish
sliced red Fresno chiles, jalapeƱo and green onion for garnish
mung bean sprouts or matchstick carrots for garnish

Directions

Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.

Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.

In a large pot hear the curry paste mash over medium heat for 1-2 minutes.

Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.