Trader Joe’s Thai Red Curry Lettuce Wraps
Trader Joe’s Thai Red Curry Lettuce Wraps
Ingredients
- 1 pound ground chicken
- 4 carrots, large, diced
- 4 green onions, to 5, chopped with whites and greens divided
- 1 bottle Trader Joe’s Thai Style Red Curry Sauce
- 1 head iceberg lettuce
- 1 tablespoon cooking oil, such as vegetable or canola
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat the cooking oil in a large skillet or wok over medium heat. Add the diced carrots and the white parts of the chopped green onions to the pan.
⏱️ 1 min
- 2
Sauté the carrots and green onion whites for 5 to 10 minutes, stirring occasionally, until they are semi-soft and fragrant.
⏱️ 8 min
- 3
Add the ground chicken to the skillet with the cooked carrots and onions. Season the chicken with salt and black pepper to taste.
⏱️ 2 min
- 4
Cook the ground chicken over medium heat, breaking it apart with a spoon, until it is completely cooked through and no longer pink. This will take about 8 to 10 minutes.
⏱️ 9 min
- 5
Once the chicken is fully cooked, pour the entire bottle of Trader Joe’s Thai Style Red Curry Sauce into the skillet.
⏱️ 1 min
- 6
Stir well to thoroughly combine the red curry sauce with the chicken and vegetables, ensuring everything is evenly coated.
⏱️ 1 min
- 7
Bring the mixture to a gentle simmer and let it reduce for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 8
While the curry mixture is reducing, prepare the lettuce cups by carefully separating the leaves from the head of iceberg lettuce.
⏱️ 2 min
- 9
Remove the skillet from the heat. Garnish the finished Thai red curry chicken mixture with the reserved green tops of the chopped green onions.
⏱️ 1 min
- 10
Serve the warm Thai red curry chicken mixture immediately in the crisp iceberg lettuce cups.
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe’s Thai Red Curry Lettuce Wraps
- 1 pound ground chicken
- 4 carrots, large, diced
- 4 green onions, to 5, chopped with whites and greens divided
- 1 bottle Trader Joe’s Thai Style Red Curry Sauce
- 1 head iceberg lettuce
- 1 tablespoon cooking oil, such as vegetable or canola
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat the cooking oil in a large skillet or wok over medium heat. Add the diced carrots and the white parts of the chopped green onions to the pan.
⏱️ 1 min - 2
Sauté the carrots and green onion whites for 5 to 10 minutes, stirring occasionally, until they are semi-soft and fragrant.
⏱️ 8 min - 3
Add the ground chicken to the skillet with the cooked carrots and onions. Season the chicken with salt and black pepper to taste.
⏱️ 2 min - 4
Cook the ground chicken over medium heat, breaking it apart with a spoon, until it is completely cooked through and no longer pink. This will take about 8 to 10 minutes.
⏱️ 9 min - 5
Once the chicken is fully cooked, pour the entire bottle of Trader Joe’s Thai Style Red Curry Sauce into the skillet.
⏱️ 1 min - 6
Stir well to thoroughly combine the red curry sauce with the chicken and vegetables, ensuring everything is evenly coated.
⏱️ 1 min - 7
Bring the mixture to a gentle simmer and let it reduce for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 8
While the curry mixture is reducing, prepare the lettuce cups by carefully separating the leaves from the head of iceberg lettuce.
⏱️ 2 min - 9
Remove the skillet from the heat. Garnish the finished Thai red curry chicken mixture with the reserved green tops of the chopped green onions.
⏱️ 1 min - 10
Serve the warm Thai red curry chicken mixture immediately in the crisp iceberg lettuce cups.