Sunday, 12 February 2012

Summer Thai Chicken Cups

It is no secret I love ginger and lemongrass, I would use them in almost any dish if I could.  In summer time there's nothing like fresh flavours and the crunch of the lettuce cups and the hint of lime and mint say 'Hello Sunshine!'.  Some of my favourite ingredients come together in this dish and you can make it your own by playing with the flavours, adding a little more chilli to spice things up or using some iceberg lettuce instead of witlof - have some fun with it!  This could almost be called a paleo version of San Choy bow. It takes no time to cook, clean up is one dish and could be served as either an entre or main course for dinner. 

Serves 2 people
What you need 
1 or 2 heads of Witlof depending on their size

2 Chicken breasts
1 Red chilli, your decision whether or not to use the seeds and control how hot it is.
2 Tbs Ginger (grated) 
2 Tbs Lemongrass (finely chopped - the white part only)
1 Tbs Mint (finely chopped)
1 Tbs Kaffir lime leaves (finely chopped)
3 Spring onions (finel chopped)
1 Lime

  • Separate the witlof leaves 
  • Finely chop the mint and kaffir lime leaves, lemongrass, chilli and spring onions, grate the ginger (It's important to chop the lemongrass and kaffir really finely so it's not chewy)
  • Dice the chicken 
  • Add chicken to the pan with the juice of 1/2 lime
  • As the chicken is cooking add the chilli, lemongrass, ginger and spring onions
  • Once the chicken is cooked add the mint and kaffir lime leaves and stir through while he pan is still on the heat
  • You will be able to smell the lime leaves and mint infusing with all the flavours, when this happens take the chicken off the heat and squeeze 1/2 lime over the chicken and stir
  • Finally spoon the chicken into the witlof lettuce cups and enjoy! 

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