Ingredients for Thai Crispy Rice Lettuce Wraps
- 1 to 2 cups cooked jasmine rice
- 2 tablespoons red curry paste
- Flour
- 1 lb ground chicken
- 2 tablespoons fish sauce
- ½ cup thinly sliced green onions
- ¼ cup thinly sliced red onion
- 1 3-inch piece fresh ginger, peeled and thinly sliced
- Sugar
- 3 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro
- 1 tablespoon oil
- crisp romaine lettuce leaves, for serving
- thinly sliced red bell pepper, for garnish
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How to Make Thai Crispy Rice Lettuce Wraps
- Steam 1-2 cups of rice. Mix with 2 tablespoons of red curry paste. Spread thinly on a baking sheet and bake at 300°F (150°C) for 15 minutes, or until completely dry and slightly crispy.
- Heat 1 tablespoon of oil in a large skillet over high heat. Add the dried rice, stirring frequently, until it puffs and becomes crispy. Remove the rice and set aside.
- Add 1 pound of ground chicken to the same skillet and cook until browned, breaking it up with a spoon.
- Stir in 2 tablespoons of fish sauce.
- Add 3 tablespoons of fresh lime juice.
- Add 1/2 cup of thinly sliced green onions, 1/4 cup of thinly sliced red onion, 1/2 cup chopped cilantro, and 1 3-inch piece of peeled and thinly sliced ginger.
- Gently stir to combine all ingredients.
- Spoon the chicken mixture into crisp romaine lettuce leaves. Garnish with thinly sliced red bell pepper and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
7g
Fat
5g
Carbs
14g
