Ingredients and Weight:
For the Lettuce Cups:
- 16 large lettuce leaves (such as romaine or Boston)
- 1 pound ground chicken or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon brown sugar
- 1/4 teaspoon red chili flakes (optional)
For the Red Curry Potatoes:
- 1 pound baby potatoes, halved or quartered
- 1 cup red curry paste
- 1 can (13.5 ounces) coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon brown sugar
- 1/4 cup chopped cilantro
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- For the Lettuce Cups: In a large bowl, combine the ground chicken, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, and chili flakes (if using). Mix well.
- For the Red Curry Potatoes: In a medium saucepan, combine the potatoes, curry paste, coconut milk, vegetable broth, and brown sugar. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the potatoes are tender. Stir in the cilantro.
- To assemble: Fill each lettuce leaf with a scoop of the potato mixture and some of the ground chicken mixture. Serve immediately.
Nutritional Information:
Per serving (2 lettuce cups with potato filling):
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Dish Characteristics:
- Savory and satisfying
- Fresh and crunchy lettuce wraps
- Warm and flavorful potato filling
- Easy to customize with different meats and vegetables
User Comments:
- "These lettuce cups were delicious and so easy to make! I loved the combination of flavors and textures."
- "The red curry potatoes were the perfect complement to the lettuce cups. They were slightly spicy and very flavorful."
- "I've made these lettuce cups several times now, and they're always a hit with my friends and family."
Special Precautions and Tips:
- If you can't find red curry paste, you can substitute yellow or green curry paste.
- To make the lettuce cups gluten-free, use gluten-free soy sauce and brown sugar.
- For a vegetarian version, substitute tofu or tempeh for the ground chicken.
