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Thai chicken lettuce cups with avocado and lime
Thai chicken lettuce cups with avocado and lime
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up Curtis Stone's flavorful Thai chicken lettuce cups with creamy avocado & tangy lime for a satisfying meal.
Ingredients:
  • 50g rice vermicelli noodles
  • 3.75 gm brand cornflour
  • 40.00 gm water
  • 75g carrot
  • 20g ginger
  • 3 cloves garlic, crushed
  • 14g chilli
  • 400g chicken mince
  • 36.60 gm brand oyster sauce
  • 36.60 gm fish sauce
  • 40g fresh bean sprouts
  • 12 cos lettuce leaves (about 1/2 lettuce)
  • 1/2 firm but ripe avocado, peeled, pitted, and cut into cubes
  • 1/2 lime, cut into 4 thin wedges
Instructions:
  • - Boil a large saucepan of salted water until bubbling. Add vermicelli and stir occasionally, cooking for 1-2 minutes until slightly tender. Drain in a sieve, rinse with cold water until cooled, then transfer to a bowl. Mix cornflour with 2 tablespoons of water in a separate small bowl.
  • Preheat a wok or large non-stick frying pan over medium-high heat. Add oil, carrot, ginger, garlic, and chilli. Sauté for 1 minute until fragrant. Add mince, cook breaking it up for 2 minutes. Mix in oyster sauce, fish sauce, and cornflour. Simmer for 1-2 minutes to thicken the sauce. Gently mix in bean sprouts.
  • Distribute vermicelli evenly in lettuce cups, spoon on the mince mixture, and adorn with avocado, coriander, and lime wedges before serving.

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