Thai Lettuce Wraps Recipe

Prepare chicken satay marinade

In a bowl combine 80 ml coconut milk, 1 tbs red curry paste, 2 tbs soy sauce, 1 tbs brown sugar, minced garlic (2 cloves) and 1 tbs lime juice. Whisk until smooth.

Slice the chicken breasts into long 1/2-inch (1–1.5 cm) strips. Place strips in the marinade, coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours). If using wooden skewers, soak them 20 minutes in water while the chicken marinates.

Cook the chicken

Heat 1 tbs vegetable oil in a grill pan or skillet over medium-high heat. Thread marinated chicken onto skewers or place strips directly in the hot pan. Cook 4–5 minutes per side until charred in spots and internal temperature reaches 74°C (165°F). Remove and let rest 5 minutes, then slice into thinner strips if desired.

Grilled avocado alternative

If making grilled avocado instead: halve and pit the avocados, brush cut sides with 1 tbs olive oil and 1 tbs lime juice, season with a pinch of salt. Grill cut-side down on a hot grill or grill pan 2–3 minutes until charred. Remove, slice into wedges or thick strips to use in wraps.

Soak or cook the rice noodles according to package instructions until just tender, drain and set aside. (If package says to soak in hot water 5–8 minutes, do that; if boiling, follow times on package.)

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add the chopped shallot and minced garlic (2 cloves) and sauté 1–2 minutes until softened and fragrant.

Add 2 tbs red curry paste to the pan and cook, stirring, 30–45 seconds to bloom the spices. Pour in 400 ml coconut milk and 240 ml vegetable broth, stir to combine.

Add 2 tbs fish sauce and 1 tbs brown sugar, bring the sauce to a gentle simmer and cook 3–4 minutes until slightly reduced and fragrant. Adjust seasoning with 1 tbs lime juice and salt to taste.

Add the drained rice noodles to the sauce and gently toss to coat, heating through 1–2 minutes so the noodles absorb flavor. Remove from heat and keep warm until assembly.

Prepare the lettuce: separate leaves, rinse, and pat dry. Keep chilled or warm briefly over steam (optional) so they’re pliable for rolling.

Prep the vegetables: shred carrots, rinse and drain bean sprouts, thinly slice cucumber, chop cilantro, and chop roasted peanuts. Place each in separate bowls for easy assembly.

Cut limes into wedges and arrange with the vegetable bowls so guests can squeeze fresh lime on their wraps.

Combine 0.5 cups creamy peanut butter, 60 ml coconut milk, 2 tbs soy sauce, 2 tbs lime juice, 1 tbs brown sugar and 1 tsp red curry paste in a bowl. Whisk until smooth.

If the sauce is too thick, whisk in warm water 1 tbs at a time (about 2–4 tbs) until a creamy, pourable consistency is reached. Taste and adjust heat with chili flakes or more curry paste; set aside at room temperature.

In a small saucepan combine 80 ml rice vinegar, 0.33 cups sugar, 80 ml water, 1 tsp red chili flakes (or chopped fresh chilies), and 1 tbs fish sauce. Stir to dissolve sugar.

Bring mixture to a simmer over medium heat. Mix 1 tbs cornstarch with 1 tbs cold water to make a slurry, then whisk slurry into the simmering liquid. Simmer 1–2 minutes until slightly thickened and glossy. Remove from heat and cool slightly before serving.

Whisk together 2 tbs tamarind paste, 3 tbs cashew butter, 1 tbs soy sauce, 1 tbs brown sugar, 2 tbs water, 0.5 tsp minced garlic and 1 tbs lime juice until smooth. Warm gently in a small saucepan 1–2 minutes to combine flavors, then remove from heat and taste—adjust sweet/sour/salty balance as needed.

Warm the butter lettuce leaves (if desired) and lay them out on a platter. Place a small nest (about 2–3 tbs) of coconut curry noodles in the center of a leaf.

Top the noodles with 2–3 strips of satay chicken (or 1–2 slices/wedges of grilled avocado).

Add a small handful of shredded carrots, a few bean sprouts, a couple slices of cucumber and a sprinkle of chopped cilantro and chopped peanuts.

Drizzle your preferred sauce over the filling: peanut sauce for richness, sweet red chili for sweet-heat, or tamarind-cashew for tangy nutty notes. Offer all three sauces on the side for dipping/customizing.

Serve immediately with lime wedges for squeezing and extra chopped peanuts or cilantro for garnish.