Thai Chicken Parcels
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 12 as an appetiser
- Category
- Appetisers
Ingredients
- 2 tablespoons oil
- 1 kg ground chicken, turkey or pork
- 1 ½ cups finely chopped red or green onions
- 1 cup BYRON BAY FIERY COCNUT CHILLI SAUCE
- 1 ½ Cups chopped coriander
- 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
Directions
- 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 centre
- 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