Creamy Green Curry Tofu Lettuce Wraps · HelloFresh Database

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Creamy Green Curry Tofu Lettuce Wraps

20 Min or Less

High Protein

Fiber Powered

Quick

Creamy Green Curry Tofu Lettuce Wraps

with Edamame, Pickled Radishes & Crispy Fried Onions

5 min

Difficulty: 1/3

Southeast Asia

These Thai-inspired lettuce wraps feature tender dark meat chicken and edamame tossed in a creamy green curry sauce made with sour cream, curry paste, and lime juice. Served in crisp romaine leaves and topped with tangy pickled radishes and crispy fried onions, each bite is cool, crunchy, and packed with bold, zesty flavor.

Allergens

Milk

Wheat

Soy

Utensils

Large Pan

Zester

Small Bowl

Tags

Under 650 Calories

High Protein

Fiber Powered

Quick

Pork-free

Kid Friendly

Easy Prep

Carb Conscious

Veggie

New

Classic Plates

Ingredients

Sweet Thai Chili Sauce

Sweet Thai Chili Sauce

1 ounce

Edamame

Edamame

4 ounce

Rice Wine Vinegar

Rice Wine Vinegar

5 teaspoon

Baby Lettuce

Baby Lettuce

1 unit

Green Curry Paste

Green Curry Paste

2 tablespoon

Crispy Fried Onions

Crispy Fried Onions

1 unit

Tofu

Tofu

1 unit

Sour Cream

Sour Cream

1.5 tablespoon

Lime

Lime

1 unit

Radishes

Radishes

3 unit

Salt

Salt

Pepper

Pepper

Sugar

Sugar

Cooking Oil

Preparation

1

Prep & Mix Sauce

• 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).

2

Pickle Radishes

• 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.

3

Cook Curry Chicken

• 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.

4

Serve

• 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.

Nutrition per serving

470

kcal

Calories

25

g

Fat

6

g

Saturated Fat

38

g

Carbohydrate

20

g

Sugar

10

g

Dietary Fiber

28

g

Protein

10

mg

Cholesterol

920

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth