Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil
  • 1 red onion
  • 1 tbsp ground ginger (crushed)
  • 2 cloves garlic minced (crushed)
  • chilli powder (to taste)
  • 500 g ground/minced chicken
  • 250 ml coconut cream
  • 1 red capsicum/bell pepper
  • 1 yellow capsicum/bell pepper
  • 100 g carrots (fined sliced)
  • 1/2 broccoli (cut into tiny florets)
  • 1 cup bok choy (chopped)
  • 50 g desiccated/shredded coconut (unsweetened)
  • 3 tbsp lime juice
  • 1 lettuce leaves (to serve)

Instruction

  • Heat the coconut oil in a saucepan and fry the red onion, garlic, ginger and chilli flakes until cooked but not browned.
  • Add the chicken, stirring to ensure it cooks thoroughly.
  • Once the chicken is thoroughly cooked, add the prepared vegetables and coconut cream.
  • Simmer and stir gently or 5 minutes. Add the desiccated coconut to thicken the sauce.
  • Remove from the heat and add the lime juice.
  • Serve the Thai chicken in a large dish on the table, with a plate of large lettuce leaves (cups) and your selection of extra raw vegetables.
  • To asemble, place a spoon of the thai chicken mixture on the lettuce cup, add more vegetables, roll up the best you can. Go back for more.