Thai Lettuce Wraps Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: The “stuff”...
2 lb ground beef (lean)
Water chestnuts-diced
1-2 garlic cloves ..finely minced
1-1/2 cups Sweet Chili Sauce...start with a cup & taste...
1 sm can Coconut Milk
2-3 tbsp peanut butter ( start with a tbsp... Then taste. Peanut butter can take over)
Fresh mint
Fresh basil
Green Onions5 spice - to taste... Start with 1/8 tsp and go from there...again start small & taste...
Really potent spice!
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Directions: |
Directions:What to do with “the stuff”...
Add these ingredients about 5 mins before you're ready to serve..
* Fresh mint- finely chopped at least 10-12 leaves, or to your taste
* Fresh Basil- chopped at least 5-6 leaves, or to your taste
* Green Onions, finely chopped (I use 1 whole bunch..5 or 6)
Romaine Lettuce for lettuce cups
Cook ground beef and drain. Add coconut milk a bit at a time trying to cook it off a bit before you add more. When most of it ha been reduced add finely chopped water chestnuts and garlic. Add about 1/2 of the bottle of chili sauce and give it a good stir. Add peanut butter... Tablespoon at a time to taste, you might like more or less. Add rest of chili sauce to your taste... I usually use the whole bottle. Add 5 spice powder...again to taste... Be careful with this spice as it can take over a dish very quickly! Just let everything simmer for at least 30 mins stirring occasionally. Just before serving add the fresh mint and green onions... Enjoy! |
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Personal
Notes: |
Personal
Notes: This is such a delicious recipe. It’s one of Ken’s favorites. It’s my take on a lettuce wrap dish from Lelia Thai, which was a great restaurant in White Rock, BC, but sadly no longer there. So make, bite it!!
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