Thai Ground Chicken Lettuce Cups with Peanut-Coconut Sauce

Ingredients

• Ground chicken (93/7 lean)160 g
• Butter lettuce leaves100 g
• Garlic cloves3 piece
• Fresh ginger8 g
• Lime0.5 piece
• Coconut milk (light, canned)60 ml
• Natural peanut butter10 g
• Fish sauce0.5 tsp
• Shredded carrot40 g
• Cucumber80 g
• Roasted peanuts (unsalted)10 g
• Fresh cilantro5 g
• Neutral oil5 g
• Sugar0.25 tsp

Instructions

1. 1Mince the garlic and ginger finely.
2. 2Zest and juice the lime.
3. 3Shred the carrot into thin matchsticks.
4. 4Use a vegetable peeler to create cucumber ribbons.
5. 5Roughly crush the roasted peanuts by hand.
6. 6Separate and rinse the butter lettuce leaves, pat dry.
7. 7In a small bowl, whisk together coconut milk, peanut butter, lime juice, fish sauce, and a pinch of sugar until smooth.
8. 8Heat oil in a wok or large skillet over medium-high heat.
9. 9Add garlic and ginger, stir-fry for 30 seconds until fragrant.
10. 10Add ground chicken and cook, breaking it apart with a spoon, for 5-6 minutes until no longer pink.
11. 11Pour in the peanut-coconut sauce and stir well to coat the chicken.
12. 12Simmer for 2 minutes until the sauce thickens slightly.
13. 13Remove from heat and stir in fresh cilantro and lime zest.
14. 14Arrange butter lettuce leaves on a plate.
15. 15Spoon the warm chicken mixture into the lettuce cups.
16. 16Top with shredded carrot, cucumber ribbons, and crushed peanuts.
17. 17Serve immediately with lime wedges on the side.