These family friendly Thai coriander and lime chicken lettuce cups are moorish, quick to make and are a regular at my dinner table. They are gluten free and suited to those who require a low FODMAP eating plan.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients 500g chicken mince
1 large lime or 2 small limes
1 bunch of coriander, roughly chopped
2 tbsp fish sauce
1 tbsp raw sugar or palm sugar
12 iceberg or cos lettuce leaves
2 Birdseye chillis, finely chopped (optional)
Jasmine rice, to serve
Zest and juice the lime. Set aside.
Stir fry the chicken mince, breaking the mince into small chunks as it cooks.
Once the chicken is cooked, add the lime zest, juice, sugar and fish sauce. Stir fry until the sugar has dissolved, around 1 minute.
Add the coriander and stir fry for 1 minute and remove from heat.
Spoon the coriander and lime chicken mince into lettuce leaves and top with chilli (optional).
Serve with jasmine rice.
Serve the cooked coriander and lime chicken mixture straight into the lettuce cups.