1/2 cup (125 mL) mayonnaise
1/4 cup (50 mL) sour cream
2 tablespoons (30 mL) Thai Kitchen® Red Curry Paste
1 tablespoon (15 mL) fresh lime juice
2 cups (500 mL) shredded cooked chicken or turkey
1/4 cup (50 mL) chopped celery
1/4 cup (50 mL) chopped red onion
6 large iceberg lettuce leaves or 12 Bibb lettuce leaves
1/4 cup (50 mL) dry roasted peanuts, coarsely chopped
Chopped fresh Thai basil or cilantro (optional)
MIX mayonnaise, sour cream, curry paste and lime juice in large bowl until well blended. Add chicken, celery and onion; toss to coat well. Cover.
REFRIGERATE at least 30 minutes or until ready to serve.
SPOON chicken salad into center of each lettuce leaf. Sprinkle with peanuts and basil, if desired. Fold sides of lettuce over filling and roll up to serve.
Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.