Fresh, fast and fabulous! This is the perfect quick, healthy meal to make while the weather is still warm and you’d rather be outdoors than in the kitchen. I like to use a combination of breast and thigh chicken mince because that way you get the added flavour of the thigh meat with only half the fat.
Thai Chicken Lettuce Cups
1 tbspn coconut oil
1 tbspn freshly grated ginger
3 cm of the pale stem of lemongrass, finely chopped
1 kaffir lime leaf, finely shredded (or zest of 1/2 a lime)
2 large green chillies, finely chopped
1/2 bunch coriander, stems and leaves separated and both finely chopped
500g chicken mince
juice of 1 lime
1 tbspn balsamic vinegar
1 tspn soy sauce
1/3 cup mint leaves, shredded
baby cos leaves or gem lettuce leaves to serve
toasted cashews or almonds to serve
Heat the oil in a large frypan over medium heat. Add the ginger, lemongrass, chilli, lime leaf (or zest) and coriander stalks and cook for a couple of minutes, until fragrant. Add the chicken mince and cook, string constantly, until chicken is cooked (about 5 minutes). I find the best way to do this is to use a spatula or the back of a spoon to keep breaking the chicken up until it is in tiny cooked pieces. Remove chicken from heat and place in a bowl to serve. Combine lime juice, balsamic vinegar and soy source in a small bowl. Pour over chicken and stir to combine. Add mint leaves and coriander leaves. Stir again. Serve the chicken mix in lettuce cups topped with chopped nuts, extra coriander and lime wedges.