Ingredients

• 1 lb boneless chicken breast, finely diced
• 1 tbsp coconut oil
• 2 tbsp unsweetened coconut milk
• 1 tbsp curry powder
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• ½ tsp sea salt
• 6 large butter lettuce leaves
• 2 tbsp fresh lime juice
• 2 tbsp full-fat coconut cream
• Fresh cilantro for garnish

Cooking Instructions

1. Heat coconut oil in a black skillet over medium-high heat. Add diced chicken and cook until lightly golden.
2. Stir in garlic, ginger, curry powder, salt, and coconut milk.
3. Continue cooking until the chicken reaches 165°F internally and the coconut curry sauce thickens.
4. Whisk coconut cream and fresh lime juice in a small white ceramic bowl until smooth.
5. Spoon the cooked curry chicken into washed, dried butter lettuce leaves. Drizzle with lime-coconut sauce and finish with fresh cilantro.