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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
Try Curtis Stone's flavorful Thai chicken lettuce cups with creamy avocado & zesty lime for a satisfying family meal.
Ingredients:
  • 50g rice vermicelli noodles
  • 3.75 gm brand cornflour
  • 18.20 gm olive oil
  • 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:
  • Bring a large pot of salted water to a vigorous boil. Add the vermicelli and cook, stirring occasionally, for 1-2 minutes until just barely tender. Drain in a sieve, rinse under cold water until cooled, and drain thoroughly. Transfer the vermicelli to a bowl. Combine the cornflour and 2 tablespoons of water in a small bowl, mixing well.
  • 1. Heat a wok or large non-stick pan over medium-high heat. Add oil, carrot, ginger, garlic, and chilli. Sauté until fragrant, about 1 minute. 2. Add mince and cook, breaking it up, until almost cooked, about 2 minutes. 3. Stir in oyster sauce, fish sauce, and cornflour mixture. Cook for 1-2 minutes until sauce thickens slightly. 4. Fold in bean sprouts before serving.
  • Distribute vermicelli evenly among lettuce cups. Spoon mince mixture on top. Finish with avocado slices, coriander, and lime wedges for serving.

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