- Cooking time: Less than 60 minutes
- Cuisine: Asian-Thai
- Healthy options: Diabetic-Egg free-Low carb-Low cholesterol-Low fat-Low GI-Nut free-Healthy
- Serves: 4
- Type: Easy
Combine curry paste, coconut cream, palm sugar, fish sauce and half the oil and mix well.
Spoon mixture evenly over chicken and marinate for as long as possible.
Heat a barbecue plate or frying pan over medium high heat and add oil. Cook chicken 3-4 minutes, turn over and cook a further 3-4 minutes or until crispy and chicken is cooked through. Remove from heat and cool slightly before slicing chicken thickly and mixing though chopped coriander.
Fill lettuce cups with a chicken slices and garnish with sliced bamboo shoots.
Top with extra coriander sprigs and serve with lime wedges