Ingredients 5 persons
  • ½ head lollo bionda
  • 1 el oil
  • 250 gr chicken breast
  • 2 garlic cloves
  • 1 tl fresh ginger
  • red curry paste
  • 4 spring onions
  • 150 grams of sliced white cabbage
  • red pepper
  • lime
  • handful of basil leaves
  • cashew nuts
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Lettuce wraps with Thai chicken

Preparation method

Heat the oil in the pan and fry the chicken breast until tender. Add the garlic, ginger, white cabbage and curry paste and mix together. Wash and cut the spring onions and add them together with the basil just before serving. Wash the lettuce and place whole leaves on a plate or board. Fill these with the chicken mixture and finish with lime, red pepper, basil and cashew nuts.