Recipe Cuisine: Malaysian
Theme: Soul Spicy
BBQ Panaeng Chicken Lettuce Cups
By: Andrea Pidduck
Ingredients
- 3 chicken thighs
- Valcom Panaeng curry paste, enough to marinate the chicken
- Butter lettuce leaves, separated into cups
- Red onion, thinly sliced
- Cucumber, diced
- Tomato, chopped
- shredded cheese optional
- Lee Kum Kee Chiu Chow Style Chilli Oil, to serve
Product used in recipe
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
- VALCOM - CURRY PASTE PANAENG
Method
- Marinate the chicken thighs generously with Valcom Panaeng curry paste. Leave for 2 Hours or overnight
- Cook the chicken on a barbecue for about 20-25 minutes, turning as needed, until cooked through and lightly charred
- Rest the chicken briefly, then slice into strips
- Arrange butter lettuce leaves on a serving platter and fill each cup with red onion, cucumber and tomato
- Top with the sliced BBQ chicken.
- Add shredded cheese if using.
- Finish with a drizzle of Lee Kum Kee Chiu Chow Style Chilli Oil and serve immediately.
