Spicy Thai Coconut Chicken Lettuce Wraps

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced
• 1 can coconut milk, 13.5 oz
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1/4 tsp salt
• 1 red bell pepper, diced
• 1 carrot, shredded
• 3 green onions, sliced
• 1/4 cup cilantro, chopped
• 12 bibb lettuce leaves

Instructions

1. 1

   In a large skillet, combine the diced chicken, coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Bring to a simmer over medium heat and cook for 15-20 minutes, until chicken is cooked through.

2. 2

   Stir in the salt, red bell pepper, carrot, green onions, and cilantro. Cook for 2-3 minutes more to allow flavors to blend.