RICHMOND, Va. (WTVR) - Richmond Restaurant Week continues through this weekend and today Chef Brian Enroughty dishes up a tasty Thai Chicken Lettuce Wrap.
www.richmondrestaurantweek.com
Thai Chicken Lettuce Wraps
- 6oz Marinated and Grilled Chicken Breast (marinated in soy, garlic, lime and curry)
- 3oz Cellophane noodles tossed in coconut curry sauce
- 2oz cilantro vinaigrette
- 2oz sweet chilie vinaigrette
- 4 iceburg lettuce cups
- 2oz shredded carrots, red peppers and cabbage
- 2 oz chipotle aoli
Coconut Curry Sauce
- 1c coconut milk
- 2T creamy peanut butter
- 1T curry powder
- 1c heavy cream
Blend well
Cilantro Vinaigrette
- 2c freesh cilantro packed tight
- 1c seasoned rice wine vinegar
- 1/2c dijon mustard
- 1/4c sugar
- 1c olive oil
Blend well
Sweet Chili Sauce
- 1c Honey
- 1T sambal chili paste
- 1T chopped cilantro
- 2 oz lime juice
Mix well
