Creamy Green Curry Chicken Lettuce Wraps · HelloFresh Database

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Creamy Green Curry Chicken Lettuce Wraps

20 Min or Less

High Protein

Fiber Powered

Quick

Creamy Green Curry Chicken Lettuce Wraps

with Dark Meat Chicken, 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

Dietitian-Approved

New

Classic Plates

Culinary Discoveries

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

Diced Skinless Dark Meat Chicken

Diced Skinless Dark Meat Chicken

10 ounce

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, 3⁄4 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. ***Poultry is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

460

kcal

Calories

21

g

Fat

6

g

Saturated Fat

34

g

Carbohydrate

20

g

Sugar

6

g

Dietary Fiber

36

g

Protein

135

mg

Cholesterol

1040

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth