Why This Recipe Works :
Thai cuisine, with its use of rich, fatty coconut; peanuts; and complex, aromatic spices and fresh herbs, is a perfect way for keto eaters to add some global variety to their diet. We developed this easy, flavorful recipe to evoke Thai food without the need for that great Asian staple, rice. Our recipe is also a time-saver: You can start it on the weekend and finish assembling it when you are ready to eat. We first combined coconut milk, fresh cilantro, nutty sesame oil, fish sauce, curry powder, and cayenne in the food processor to make a spice mixture. We used some of the paste to marinate our chicken thighs and turned the rest into a creamy sauce with the help of peanut butter; some lime juice balanced the spicy richness. While our chicken marinated, we prepared the cabbage slaw to top the chicken. Since salt extracts moisture from cabbage, shrinking the shreds and making them easier to eat, we salted red cabbage and let it rest. When it was time to bring all the elements of the wraps together, broiling the marinated chicken thighs cooked them quickly and gave us some crispy charred bits (our favorite). We finished the slaw with more cilantro and scallions, and assembled our wraps on crisp, sweet Bibb lettuce leaves. Don’t forget a sprinkling of roasted peanuts for added crunch. With three wraps per person, you will feel incredibly satisfied.
Jump to RecipeDirections :
- Process coconut milk, ¼ cup cilantro leaves, sesame oil, fish sauce, curry powder, and cayenne in blender until smooth, about 1 minute, scraping down sides of blender jar as needed. Transfer ¼ cup coconut mixture to medium bowl, add chicken, and toss to coat. Cover and refrigerate for 30 minutes.
- Add peanut butter, coconut oil, water, and 1 tablespoon lime juice to remaining coconut mixture in blender and process until smooth, about 1 minute. Transfer sauce to bowl and set aside for serving.
- Toss cabbage with salt and remaining 1 tablespoon lime juice in separate bowl. Cover and refrigerate for 30 minutes.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with olive oil spray. Transfer chicken to prepared rack and broil until chicken is evenly charred and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. Transfer chicken to cutting board, tent with aluminum foil, and let rest for 5 minutes.
- Drain cabbage and return to now-empty bowl. Stir in scallions and remaining ¼ cup cilantro. Slice chicken ½ inch thick, transfer to separate bowl, and toss with ½ cup sauce. Divide chicken evenly among lettuce leaves and top with remaining sauce, cabbage slaw, and peanuts. Serve.
Thai Chicken Lettuce Wraps
Ingredients
- ½ cup unsweetened canned coconut milk
- ½ cup fresh cilantro leaves divided
- ¼ cup toasted sesame oil
- 1 tablespoon fish sauce
- ½ teaspoon curry powder
- ⅛ teaspoon cayenne pepper
- 1½ pounds boneless skinless chicken thighs, trimmed
- ½ cup creamy unsweetened peanut butter
- 1 tablespoon coconut oil
- ¼ cup water
- 2 tablespoons lime juice divided
- 2 cups 8 ounces shredded red cabbage
- ¼ teaspoon table salt
- 2 scallions sliced thin
- 12 large Bibb lettuce leaves
- 3 tablespoons dry-roasted unsalted peanuts chopped
Instructions
- Process coconut milk, ¼ cup cilantro leaves, sesame oil, fish sauce, curry powder, and cayenne in blender until smooth, about 1 minute, scraping down sides of blender jar as needed. Transfer ¼ cup coconut mixture to medium bowl, add chicken, and toss to coat. Cover and refrigerate for 30 minutes.
- Add peanut butter, coconut oil, water, and 1 tablespoon lime juice to remaining coconut mixture in blender and process until smooth, about 1 minute. Transfer sauce to bowl and set aside for serving.
- Toss cabbage with salt and remaining 1 tablespoon lime juice in separate bowl. Cover and refrigerate for 30 minutes.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet and spray with olive oil spray. Transfer chicken to prepared rack and broil until chicken is evenly charred and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. Transfer chicken to cutting board, tent with aluminum foil, and let rest for 5 minutes.
- Drain cabbage and return to now-empty bowl. Stir in scallions and remaining ¼ cup cilantro. Slice chicken ½ inch thick, transfer to separate bowl, and toss with ½ cup sauce. Divide chicken evenly among lettuce leaves and top with remaining sauce, cabbage slaw, and peanuts. Serve.