Mango And Coconut Chicken Lettuce Cups

723 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
Uploaded by: 3e30fe70537a


it looks like a good dish.
9b420d257683   •  15 Jul   •  Report
There are actually 11 ingredients - the recipe looks very appealing and quite imaginative!
53d80f5db5b4   •  15 Jul   •  Report
Shamelessly sharing my recipe so i can test how this site works.
3e30fe70537a   •  11 Jul   •  Report
Add a comment

Ingredients for 4 servings

600 grams skinless chicken breasts

400 ml tin coconut milk

1½ tablespoons liquid palm sugar

3 tablespoons fish sauce


½ small cucumber, finely diced

2 large handfuls mung bean sprouts

½ ripe mango, finely diced

2 fresh mild chillis, finely diced

½ cup loosely packed coriander or mint leaves

⅓ cup roughly chopped roasted cashews

12 large lettuce leaves, I used gem lettuce



Wrap the chicken breasts loosely in cling wrap and beat with a rolling pin or heavy pan to give an even thickness all over. In a large saucepan, combine the coconut milk, palm sugar, fish sauce. Add the chicken and bring to a simmer. Partially cover the pan and cook for 15 minutes, turning once, be careful the mixture doesn't boil over. Remove from heat and cool for 10 mins. Slice thinly and reserve the sauce. Combine the salad ingredients together in a bowl. Rinse the lettuce leaves and shake dry or gently pat with a clean tea towel. Assemble the chicken and salad into the lettuce and sprinkle with cashews and dollops of the reserved sauce.

View instructions at
Aimee Carruthers

You might also like

Coconut And Coriander Half Roast Chickens
The British Larder
Coconut Chicken Fingers
No Recipes
Coconut Grilled Chicken With Mango Salsa
Pip & Ebby
Bacon, Chicken And Green Beans
Nourished Kitchen
Daphne Oz’s Chile Jam Chicken With Carmelized S...
Cristina Ferrare
Coconut Chicken Soup
Cheeky Kitchen
Coconut Milk Chicken
The Kitchn
Thai Coconut Chicken Soup
Pamela Salzman
Spicy Sriracha Chicken & Quinoa Bowl
Marla Meridith
Chicken Coconut Rice
No Recipes