Tender chicken strips marinated in Thai green curry and coconut milk, served in crisp lettuce leaves with fresh toppings and a creamy curry drizzle.
2 (13.5 oz) cans coconut milk
1 small jar Thai green curry paste (about 4 ounces)
1½ cups fresh cilantro leaves
2 shallots, roughly chopped
6 garlic cloves
Zest and juice of 2 limes
3 tablespoons fish sauce
3 tablespoons soy sauce
1½ teaspoons kosher salt
2 pounds boneless, skinless chicken thighs, cut into strips
2 heads red butter lettuce, leaves separated
1 avocado, thinly sliced
1 cup bean sprouts
1 cup grated carrots
¼ cup finely minced cilantro
¼ cup finely minced sweet onion
1 jalapeño, thinly sliced
½ cup crushed unsalted peanuts
Lime wedges
Add the coconut milk, Thai green curry paste, cilantro leaves, shallots, garlic cloves, lime zest and juice, fish sauce, soy sauce, and kosher salt to a NutriBullet or blender. Blend until completely smooth and creamy.
Reserve 1 cup of the marinade in a covered container and refrigerate. This reserved sauce will be used for dipping and drizzling when serving.
Place the chicken strips in a large bowl or zip-top bag. Pour the remaining marinade over the chicken and toss until evenly coated.
Cover and refrigerate for a minimum of 24 hours and up to 48 hours for the best flavor and tenderness.
Preheat a grill over medium-high heat.
Remove the chicken from the marinade and discard the used marinade. Cook the chicken strips for 3-4 minutes per side, or until lightly charred and the internal temperature reaches 165°F.
Arrange the red butter lettuce leaves on a serving platter. Fill each lettuce leaf with warm Thai green curry chicken.
Top with avocado slices, bean sprouts, grated carrots, minced cilantro, minced sweet onion, and jalapeño slices.
Sprinkle generously with crushed unsalted peanuts.
Drizzle with the reserved green curry sauce and serve additional sauce on the side for dipping.
Finish with a squeeze of fresh lime juice and serve immediately.
