There are some flavours that I just can’t get enough of and one of them is coconut curry! What I love about this combination, is the versatility. Change up your curry paste or powder from Thai to Sri Lankan to Indian and you experience a world of flavours. Throw in some apples, mango, or pineapple and the dish morphs into something new and exotic. And almost any protein source is fabulous in a coconut curry: shrimp, chicken, beef, fish, and even tofu all love the combination of coconut and curry!
This recipe uses Thai yellow curry paste. I don’t often cook with yellow curry paste, most often opting for the hotter red or green version, but I was so happy when I tasted this dish, that I did a little dance! The more mellow personality of the yellow curry really compliments the softer nature of the butter lettuce. One of the things that I love about this recipe is that you could serve the chicken many different ways. Throw it into a wrap with some rice, lettuce and cucumbers; wrap it in larger lettuce leaves or make it into a very exotic chicken sandwich! I’m sure that I am only scratching the surface of the possibilities.
Tonight I am excited to bring a giant platter of this dish over to Angie’s Fiesta Friday because I’m pretty sure the gang will appreciate my favourite flavour combination. If you haven’t yet visited the hottest blog party in the blogosphere, I implore you to do so! Every Friday, we race over to Angie’s to mingle and share our favourite recipes, music, photos, poetry or whatever we please. Once you have visited, there is no turning back!! Tonight we have the good fortune to have two very gracious, and talented bloggers as co-hosts. Let’s give a round of applause for Sylvia a@ Superfoodista and Margy @ La Petit Casserole!
I found this recipe in Taste Magazine. Again, I am unsure of the date, as I ripped it out of the magazine long before I dreamed I would ever have a blog.
Coconut Curry Chicken in Lettuce Cups
2 inch piece fresh lemongrass stalk, inner white part only
1 tablespoon coconut oil
2 shallots, finely sliced
2 cloves garlic, finely minced
2 tablespoons Thai yellow curry paste
1 cup coconut milk
1 pound boneless, skinless chicken breasts cut into ¼ inch cubes
salt and pepper to taste
½ cup coconut, freshly grated or unsweetened shredded
¼ cup cilantro leaves
8 butter lettuce leaves, washed and dried
2 green onions, thinly sliced
1/3 cup peanuts, roasted and unsalted, roughly chopped
1 bird’s eye chili, thinly sliced (optional)
1 lime, cut into wedges
Bruise lemongrass by hitting it with the dull side of a knife, then mince very finely.
Heat coconut oil in a large sauté pan, over medium-high heat. Add shallots and garlic and sauté just until fragrant, about I minute.
Add lemongrass, curry paste and coconut milk and cook for 2 minutes to allow flavours to mingle.
Add the chicken and cook until the chicken is tender and the sauce has thickened, about 10 minutes. If the sauce gets too thick, add a little water to thin it out.
Remove from the heat and season to taste with salt and freshly ground black pepper. Stir in the coconut and cilantro.
To serve, divide the chicken among the lettuce leaves and sprinkle with green onion, peanuts, and sliced chili, if using. Serve with lime wedges and do a little dance!