THAI CHICKEN PARCELS 
 

Spicy finger food combining the flavours of curry, ginger, coriander and mint

2 tablespoons oil
1 kg (2 lb) ground chicken, turkey or pork
1 1/2 cups finely chopped red or green onions
1 cup FIERY COCONUT CHILLI SAUCE
1 1/2 cups chopped coriander (cilantro)
salt to taste
1 cup toasted shredded coconut
1 cup chopped roasted peanuts or macadamias
1 cup torn mint leaves
2 heads butter leaf lettuce, washed and separated into leaves
2 limes, cut in wedges

Cook the meat in hot oil, breaking it up into a fine texture as it cooks. 
Drain and put in a bowl.
Add onion, FIERY COCONUT CHILLI SAUCE and coriander.
Season with salt.
Line a platter with a banana leaf and mound the mixture in the center.
Serve surrounded by small bowls of coconut, nuts, mint, lime wedges and lettuce leaves.
To eat, place a spoonful of chicken in a lettuce leaf,
sprinkle with condiments,squeeze lime over all, roll up and eat.

Serves 12 as an appetizer