Larb Gai (Thai Lettuce Wraps) - serves 4-6 as an appetizer

When my family goes to a Thai restaurant, this is the appetizer that we always get. I knew I had to learn how to make it at home. The recipe that we are making in class is exactly what I make for my family, however, I frequently add an extra vegetable or two just for diversity. One of my favorites in this dish is to add daikon radish. It has a nice bite that adds to the flavor. I chop it up finely and add it along with the other vegetables at the end after cooking the chicken. Red pepper is another nice, non-traditional addition!

Ingredients:

1 lb. ground organic chicken or turkey

1⁄2 red onion, cut into quarters and finely sliced

1-2 serrano chilis, cored (seeds removed) and finely chopped

1 tsp. dried red pepper flakes

4 tsp. lemongrass paste (can sub 1 fresh lemongrass stalk if in season)

2 Tbs + 1⁄2 tsp. fish sauce

2 Tbsp. avocado oil

1 Tbsp. minced garlic

1 Tbsp. minced ginger

2 tsp. coconut sugar

3 Tbsp. lime juice

3 Tbsp. water

2 1⁄2 tsp. cornstarch

1/3 cup chopped cilantro

1/3 cup chopped mint

1 head butter lettuce for serving

Directions:

1. Separate leaves from lettuce head and clean, ensuring no dirt remains between leaves.

   Set aside. If done ahead of time, place cleaned lettuce leaves in a container with a dry

   paper towel to absorb extra moisture.

2. Place water and cornstarch in a small bowl and stir until cornstarch is incorporated into

   a slurry. Add lime juice, fish sauce and coconut sugar and mix to combine. Set aside.

3. Heat avocado oil in a wok or large heavy pan over medium heat. Add ginger, garlic,

   lemongrass paste and chili peppers and sauté for about 30 seconds until fragrant. Do

   not allow spices to burn.

4. Add ground organic chicken and turn up the heat to high. Cook the chicken through,

   breaking it up into small pieces with a wooden spatula as you go.

5. Once the chicken turns white and you no longer see any pink, stir sauce, and add it to

   the chicken. Cook for about 1 minute to coat the chicken and to allow the sauce to

   thicken.

6. Remove wok from heat. Add onion, cilantro, and mint, tossing to combine.

7. Serve family style with extra herbs, peppers, and lime on the side OR scoop filling into each lettuce leaf and place decoratively on a platter with garnishes on the side.