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Coconut chicken san choy bau
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Prosperity chicken lettuce cups: a symbol of good fortune and flavor.
Ingredients:
  • 100g rice vermicelli noodles
  • 18.20 gm peanut oil
  • 500g Free Range Chicken Mince
  • 2 makrut lime leaves, deveined, shredded
  • 42.00 gm red curry paste
  • 1 small red capsicum, cut into 1cm pieces
  • 189.38 gm coconut cream
  • 24.40 gm Fish Sauce
  • 1 carrot, cut into matchsticks
  • 8 large iceberg lettuce leaves
  • 250.00 ml bean sprouts, trimmed
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves, torn
  • 125.00 ml fried shallots
Instructions:
  • Add the noodles to a generously-sized heatproof bowl and cover them with boiling water. Let them sit for 10 minutes until they have softened, then drain them before using.
  • Heat a wok over high heat. Add oil and swirl to coat the wok. Add mince and stir-fry for 4 to 5 minutes, breaking up any lumps, until lightly browned.
  • Infuse the vibrant flavors of lime leaves and curry paste in the pan for 1 minute until it smells heavenly. Toss in the capsicum and stir for another minute. Pour in the rich coconut cream and let it bubble. Lower the heat and let it simmer gently for 2 to 3 minutes until the sauce becomes thick and luxurious. Finish by mixing in the umami-rich fish sauce and the crunchy carrot. Take it off the heat and savor every bite!
  • Lay out lettuce leaves on a platter. Distribute noodles evenly on top of the lettuce. Add the mince mixture on top. Sprinkle with bean sprouts, coriander, mint, and fried shallots. Serve and enjoy!

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