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Thai red chicken curry lettuce cups

20 minutes

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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Easy fruity frozen yoghurt

Red Christmas slaw

Paprika- and butter bean-stuffed tomatoes

Brined hake with tangy pineapple-and-coconut salsa

Smoky trout on charred toast with exotic tomato salad

Buttermilk-soaked oats with berries

Red cabbage slaw

Fennel, Parmesan and rocket salad

Vegan meringue mess cake

Baby marrow spaghetti with ham and mushrooms

Crème fraîche spinach

Thai red chicken curry lettuce cups

Thai red chicken curry lettuce cups

Ingredients

Method