Fresh, vibrant, and bursting with flavor, these Green Curry Chicken Lettuce Cups from Sadie’s Catering in Four Corners are great for entertaining. Serve the components deconstructed on the table—they are so easy to assemble and are customizable so that everyone will find something to enjoy.
SERVES 4
8 butter lettuce leaves
4 ounces softened vermicelli noodles (follow cooking instructions on the package)
4 ounces thinly sliced red cabbage
4 ounces pickled daikon and carrot (recipe follows)
16 ounces green curry chicken (recipe follows)
½ cup cilantro mint chutney (recipe follows)
1 medium cucumber, thinly sliced on a bias
Mung bean sprouts
½ cup crushed peanuts
Fresh mint, Thai basil, cilantro leaves
Lime wedges
Start with 2 lettuce leaves. Top with 1 ounce of noodles, 1 ounce red cabbage, 1 ounce pickled radish and carrot, and 4 ounces of green curry chicken. Garnish with mint chutney, cucumber, sprouts, peanuts, and herbs. Finish with a squeeze of lime juice.
Pickled Daikon & Carrot
1 medium carrot, julienned
1 small daikon radish, julienned
1 cup water
2 cups rice wine vinegar
1 tablespoon salt
1½ tablespoons sugar
2 teaspoons crushed red pepper
Juice of 1 lime
Place carrot and radish in a jar. Combine water and rice wine vinegar in a small saucepan. Add salt, sugar, and crushed red pepper. Bring to a boil, then pour over vegetables in jar. Cover and let sit overnight. Add lime juice before serving.
Green Curry Chicken
3 teaspoons Thai green curry paste
1 can full-fat coconut milk
1 inch fresh ginger, grated
2 cloves garlic, grated
1 tablespoon lime juice
2 tablespoons salt
2 pounds boneless chicken thighs, cubed
Mix together the curry paste, coconut milk, ginger, garlic, lime juice, and salt. Marinate chicken in the mixture for at least 1 hour, or overnight. Grill or bake chicken until cooked (internal temperature of 165°F). Chill overnight for the best flavor.
Cilantro Mint Chutney
1 bunch cilantro
1 bunch parsley
1 (½-ounce) clamshell package fresh mint
4–6 medium-sized cloves garlic
1 medium jalapeño pepper
¼ cup green onion
⅔ cup white wine vinegar
1 teaspoon cumin
2½ teaspoons salt
1 teaspoon sugar
1 cup olive oil
Place all ingredients in a food processor except for the olive oil and pulse until mixed. Slowly add olive oil on a low speed until well blended.
