Thai Red Curry Vegetable Wraps

Ingredients

• Rice noodles (4 oz, cooked)
• Lettuce leaves (8)
• Fresh mint (1/4 cup, chopped)
• Fresh cilantro (1/4 cup, chopped)
• Cabbage (2 cups, shredded)
• Carrots (2, julienned)
• Bell peppers (2, thinly sliced)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Vegetable oil (1 tablespoon)
• Honey (1 tablespoon)
• Lime juice (1 tablespoon)
• Soy sauce (2 tablespoons)
• Coconut milk (1 can (14 oz))
• Red curry paste (2 tablespoons)

Instructions

1. In a small bowl, whisk together the red curry paste, coconut milk, soy sauce, lime juice, and honey. Set aside.
2. Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, and cook until fragrant, about 1 minute.
3. Add bell peppers, carrots, and cabbage to the skillet. Cook until vegetables are tender-crisp, about 5 minutes.
4. Pour the red curry sauce over the vegetables and stir to coat. Cook for an additional 2 minutes.
5. Remove from heat and stir in fresh cilantro and mint.
6. To assemble the wraps, place a lettuce leaf on a flat surface. Add a scoop of cooked rice noodles and a spoonful of the vegetable mixture.
7. Fold the sides of the lettuce leaf over the filling, then roll it up tightly.
8. Repeat with the remaining lettuce leaves and filling.
9. Serve the Thai Red Curry Vegetable Wraps as a delicious and healthy main course.