I am lucky my kids enjoy trying new cuisine. Or maybe they are lucky they enjoy trying new cuisine since I am constantly trying new recipes and foods from different countries. One family night idea I used on a weekly basis was trying recipes from different cultures to create a meal. This recipe that I discovered from the collection at Thai Kitchens, Red Curry Chicken Salad Lettuce Wraps, is a great way to use up leftover chicken and vegetables. It’s a good addition for a quick lunch because they can be made in advance and stored in the fridge until we are ready to eat them. They’re also perfect for summer because they don’t require me to heat up the kitchen.
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Thai Kitchen® Red Curry Paste
- 1 tablespoon fresh lime juice
- 2 cups shredded cooked chicken or turkey
- ¼ cup chopped celery
- ¼ cup chopped red onion
- 6 large iceberg lettuce leaves
- ¼ cup dry roasted peanuts, coarsely chopped
- Chopped fresh basil or cilantro (optional)
- MIX mayonnaise, sour cream, curry paste and lime juice in large bowl until well blended. Add chicken, celery and onion; toss to coat well. Cover. Refrigerate at least 30 minutes or until ready to serve. Spoon chicken salad into center of each lettuce leaf. Sprinkle with peanuts and basil, if desired. Fold sides of lettuce over filling and roll up to serve.
We received a selection of products from Thai Kitchen to use in our recipes. Their selection of Thai products ranges from coconut milk, seasonings and sauces to prepare your own recipes to pre-cooked meals for convenience. They promise to provide the best Thai food experience available to anyone, anytime, without compromising quality for convenience, using only fresh, natural ingredients selected at harvest for their quality and flavor. Also, as my daughter has been diagnosed with Celiac disease and can no longer eat gluten, these products offer her the convenience of having foods she likes with out suffering from Gluten Allergies.
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