Thai Red Curry Vegetable Wraps

Ingredients

• Rice noodles (200g, cooked as per package instructions)
• Lettuce leaves (8-10, washed and patted dry)
• Fresh mint leaves (1/2 cup, finely chopped)
• Fresh cilantro leaves (1/2 cup, finely chopped)
• Cabbage (1 cup, finely shredded)
• Carrots (1 cup, julienned)
• Bell peppers (1 cup, julienned)
• Ginger (1 tablespoon, minced)
• Garlic (2 cloves, minced)
• Vegetable oil (2 tablespoons)
• Honey (1 tablespoon)
• Lime juice (2 tablespoons)
• Soy sauce (3 tablespoons)
• Coconut milk (1 cup)
• Red curry paste (2 tablespoons)

Instructions

1. In a bowl, whisk together the red curry paste, coconut milk, soy sauce, lime juice, and honey to create the red curry sauce. Set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and ginger, and sauté until aromatic, about 1 minute.
3. Add the julienned bell peppers, carrots, and shredded cabbage to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. Pour the red curry sauce over the stir-fried vegetables, ensuring they are well-coated. Allow the mixture to simmer for an additional 2 minutes to let the flavors meld together.
5. Remove the skillet from the heat. Stir in the finely chopped fresh cilantro and mint for a refreshing twist.
6. To assemble the wraps, place a lettuce leaf on a flat surface. Add a portion of the cooked rice noodles, followed by a generous spoonful of the vegetable and curry mixture.
7. Fold the sides of the lettuce leaf over the filling, then roll it up tightly. Repeat with the remaining lettuce leaves and filling.
8. Serve your Thai Red Curry Vegetable Wraps immediately, while the flavors are at their peak. Enjoy this healthy and light, yet satisfying main course that brings the vibrant flavors of Thai street food to your table.