It was a chance visit to the library when I picked up this new book, Coconut Every Day by Sasha Seymour. That was about a week ago and I’ve made these wraps 3 times since then! The original recipe is for coconut pork but I found that ground chicken and turkey work just as well. Serve with rice or rice noodles in the lettuce wrap or forget the lettuce and simply serve with rice and some chopped veggies. This is a quick and flavourful meal that everyone loves.
Coconut Chicken in Lettuce Wraps
½ cup coconut milk
1 Thai red chili
1 Tbsp finely grated ginger
1 Tbsp minced garlic
1 lb ground chicken (or turkey)
1 Tbsp fish sauce
1 Tbsp soy sauce
1 tsp sugar
1 Tbsp unsweetened shredded coconut
1 Tbsp sesame seeds
1 ½ cups cooked basmati rice or thin rice noodles
1 to 2 heads green leaf lettuce, leaves separated, washed and dried
Mint leaves, to serve
Cilantro leaves, to serve
Green onions, finely chopped
Combine the coconut milk, chili, ginger and garlic. Bring to a boil. Stir in the ground chicken or turkey. Reduce the heat and simmer, stirring, until the coconut milk is absorbed. Stir in the fish sauce, soy sauce and sugar. Transfer to a serving bowl.
Heat a small frying pan over medium heat. Add the shredded coconut and sesame seeds and cook, stirring often, until the coconut is light brown. Scrape into a small serving bowl.
Place the rice, lettuce leaves, mint, cilantro and green onions in serving bowls. For each wrap, spoon about ¼ cup rice into a piece of lettuce and top with some chicken mixture, then dress as desired, finishing with coconut mixture.