Thai Lettuce Cups

Servings: 2 servings

Ingredients

• 2 tbsp coconut oil for sautéing use

• 2 shallots finely chopped

• 3 cloves garlic finely minced

• 1 ½ tbsp grated ginger

• 1 red pepper diced into small pieces

• 1 small can of water chestnuts diced 

• 2 tbsp fresh lemon zest alt. 1 lemongrass

• 1 large red chili pepper finely chopped & seeded

• 1 lb. ground chicken breast

• 2 large handfuls of baby spinach

Sauce 

• 1 ½ tbsp fish sauce

• 1/2 lime juice taste and see if another 1/2 lime juice is needed before serving

• 2 tbsp lime zest

• 2 tbsp coconut aminos

• Pinch of sea salt

Garnish

• Handful of chopped cilantro and mint leaves

• 1 spring onion chopped

• 1 head of bib or butter lettuce to be used as cups

Instructions

1. Heat 2 tbsp coconut oil over high heat. When hot, add shallots, garlic and ginger. Add a small pinch of salt and stir-fry for 2 -3minutes until golden brown but not burned.

2. Add the red pepper, water chestnuts, lemon zest, chili pepper and cook until red peppers are soft.

3. Add ground chicken. Stir-fry until the meat is completely cooked through. Season with a small pinch of salt.

4. When cooked through add baby spinach. Cover for 5 min or until wilted. 

5. When spinach is wilted stir into meat mixture.

6. Turn off of the heat. Add the sauce.

7. Mix everything well and taste and see if more lime juice is needed.

8. Garnish with cilantro, mint, and spring onion

9. Serve with lettuce cups.