Thai Crumbled Beef in Lettuce Wraps or Ground Beef Never Tasted So Good

Here is a super-fast, super-delicious, super-healthy recipe adapted from Nigella Lawson’s “Forever Summer” that is guaranteed to please.

Ingredients

2 red birdeye chillies, finely chopped

pound of lean ground beed

1 tablespoon Thai Fish sauce

1 tablespoon Thai green curry paste

2 pieces of bok choy – chopped but not too fine

4 spring onions finely chopped

lime juice

chopped coriander and chopped mint

1-2 heads of your favorite lettuce

Put the ground meat in a heated non-stick frying pan and cook for 3 to 4 minutes on highish heat until no trace of pink remains.

Add the bok choy and stir

Add the fish sauce and curry paste and still stirring, cook until the liquid evaporates.

Off the heat, stir in the spring onions, lime juice  and ½ the coriander and mint.

Turn into a bowl and sprinkle the remaining coriander and mint on top just before serving.

Arrange the lettuce leaves on another plate and place both on the table. You, and your friends can now fill the lettuce leaf like a wrap with the crumbled leaf.

Enjoy!