Aroy Aroy Thai Chicken Lettuce Wraps
1 lb ground chicken
1 tblsp canola or vegetable oil
2 tblsp mild red curry paste
1 tblsp ginger, minced
4 cloves garlic, minced
1 red bell pepper, sliced thinly
4 green onions, chopped
½ diced fresh pineapple
½ cup oyster or hoisin sauce
Pinch of sugar
Salt and pepper to taste
5 Holy basil leaves, chopped
½ head washed Iceberg, Romaine, Cos or Butterhead lettuce, separate leaves to form cups (soak in ice cold water for 20 minutes before serving for extra crispiness)
1. Add oil to a wok or large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.
2. Add red curry paste, ginger, garlic, peppers, pinch of sugar and stir-fry for another 3 minutes. Add oyster or hoisin sauce, pineapple and green onions, and toss. Remove from heat then add basil and toss. Transfer cooked chicken to a bowl.
3. Serve by placing spoonful’s of chicken into pieces of lettuce.