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Thai red chicken curry lettuce cups

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 x 70 g Woolworths Thai red curry paste
1 T olive oil
400 g Woolworths mini free-range chicken fillets
½ cup coconut cream
Baby gem lettuce leaves
1 carrot
1 beetroot

Method

1. Fry 1 x 70 g sachet Woolworths Thai red curry paste in 1 T olive oil.

2. Add 400 g Woolworths mini free-range chicken fillets and fry until browned, then stir in ½ cup coconut cream.

3. Serve in baby gem lettuce leaves with julienne carrot and beetroot.

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