Thai Chicken Lettuce Wraps

I N G R E D I E N T S

1 tsp olive oil
1 lb ground chicken
1/2 red onion, diced
1 clove (1 tsp) minced garlic
1 stick lemongrass
1 tsp fish sauce
1 tsp liquid aminos or soy sauce
1 tbsp red curry paste
1 red bell pepper, finely chopped
Juice of 1 lime
1 head green leaf lettuce
2 limes cut in wedges
1 tsp finely chopped fresh mint
1 tsp finely chopped fresh basil
2 tbsp whole mint leaves
2 tbsp while basil leaves
Optional: sriracha

D I R E C T I O N S

1. In a large frying pan over medium heat, warm the olive oil and sauté the onion and garlic for about 3 minutes.

2. Add the ground chicken, lemongrass, fish sauce, liquid aminos (or soy sauce), curry paste, and red pepper to the pan. Stir well, bring to a simmer and reduce to medium-low. Simmer for about 15 minutes until the chicken is cooked and the flavors have had a chance to meld together.

3. Remove the lemongrass, add the red pepper, lime juice, chopped mint and chopped basil, and taste the chicken mixture. Add more fish sauce if it needs more salt.

4. Serve the chicken with sides of lime wedges, whole basil leaves and whole mint leaves, the green leaf lettuce, and the optional sriracha. Fill each leaf with a scoop of chicken, season with lime juice, and top with the fresh herbs.