Creamy Green Curry Shrimp Lettuce Wraps

Preparation

• Wash and dry produce. • Zest and quarter lime. Trim and thinly slice radishes into rounds. Trim and discard root end from lettuce; separate leaves. • In a small bowl, mix together chili sauce, sour cream, half the green curry paste, 2 TBSP water, ¾ tsp sugar, and juice from half the lime (use all the green curry paste, 4 TBSP water, and 2 tsp sugar for 4 servings).

• In a second small bowl, combine radishes, lime zest, vinegar, 1 tsp sugar, juice from one lime wedge, and a pinch of salt and pepper (use 2 tsp sugar and juice from two lime wedges for 4 servings). (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside to pickle, stirring occasionally.

• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and edamame; season with a pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Remove pan from heat. Pour creamy curry sauce over chicken mixture; stir to coat.

• Divide lettuce leaves between plates. Fill with green curry chicken. Top with pickled radishes (draining first) and crispy fried onions. Serve with any remaining lime wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***