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Asian recipes

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.

Discover more Asian recipes here

Discover more curry recipes here

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Sriracha vegetable pickle with wholewheat noodles

Savoury cheesecake with garden peas

Prawn-and-cabbage okonomiyaki

David Cope’s linguine con rucola

Cilbir (Poached eggs with garlic yoghurt)

Eggies

Scotch eggs

Soft-boiled eggs with garlicky beans

Crème fraîche spinach

Baklava rolls

Mexican-style sweet potatoes

Thai red chicken curry lettuce cups

Thai red chicken curry lettuce cups

Ingredients

Method