These Thai chicken lettuce cups are a lighter version of green curry in a hurry – and have fewer carbs (just 6 net carbs!). Plus, they’re packed full of flavor since the chicken and bell pepper are cooked in a coconut green curry sauce and then topped with crunchy peanuts.
It’s a great weeknight recipe since it only uses one pan and takes 20 minutes to make.
As always, you can customize the recipe to your liking by adding cilantro, lime juice, or other veggies. Just don’t forget the chopped peanuts – they make the dish!
- Get started: Remove 6 to 8 butter lettuce leaves from root. Rinse and dry leaves. Remove ribs and seeds from bell pepper and cut into 2-inch long strips Roughly chop or crush peanuts into smaller pieces. In a bowl, mix coconut milk and green curry paste and set aside.
- Cook chicken and bell pepper: Season chicken tenderloins with salt and pepper. In a large skillet, heat two tablespoons of oil on medium-high heat until shimmering. Add chicken and cook for 3 minutes on each side, or until chicken is lightly browned. Remove from pan and set aside. Heat another tablespoon of oil in the pan and stir in bell pepper slices. Cook for 3 to 5 minutes or until tender. Stir in green curry sauce and chicken and simmer for 2 to 3 minutes, or until sauce thickens and everything is combined. Cut chicken into 1-inch chucks before putting in lettuce cups.
- Finish and serve: Assemble each lettuce cup using 1 to 2 lettuce leaves (we use 2 if leaves are small, weak or torn) and a few spoonfuls of chicken and bell pepper. Top with crumbled peanuts and serve immediately.
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Amount Per Serving Calories 506.9Total Fat 35.3gSaturated Fat 13.0gCholesterol 101.1mgSodium 666.2mgCarbohydrates 10.0gNet Carbohydrates 6.6gFiber 3.4gSugar 5.4gProtein 38.2g