¼- 1 whole Thai chile, depending on how much heat you like, thinly sliced ( These chiles are extremely hot!!! Be careful how much you use!!)
Juice of half of a lime
2 cups very thinly sliced fresh coconut meat
For Curried Cashew Cream
¼ cup vegetable broth
½ cup raw unsalted cashews, soaked for 2-4 hours, drained and rinsed
1 clove garlic
1 tablespoon red Thai curry paste
1 teaspoon freshly grated ginger
For the Quick Pickled Carrots & Daikon Radish
1 small daikon, cut into strips with a vegetable peeler
2 carrots cut into strips with a vegetable peeler
¾ cup rice wine vinegar
2 tablespoons sugar
¼ teaspoon salt
Garnish
1 head of bibb, butter, or iceberg lettuce, leaves removed, washed, and thoroughly dried
Thinly sliced cucumber
Thai chile, sliced thin (if you don't want any heat leave these out. They are HOT!)
Scallions, sliced white and green parts
Cilantro leaves
Sriracha
Sprouts, I used an Asian mix from Whole Foods
Instructions
For the marinated coconut meat
Combine all of the ingredients except for the coconut meat in a mixing bowl and mix well with a whisk to combine. Add the thinly sliced coconut meat and marinate for 1 -3 hours at room temperature before serving in lettuce wraps.
For the curried cashew cream
Combine all of the ingredients in the order listed into a high speed blender or food processor fitted with the “S” blade. Blend, scraping the sides as necessary until silky smooth.
For the Quick Pickled Carrots & Daikon Radish
Mix the vinegar, sugar, and salt together in a mixing bowl until the sugar and salt are dissolved. Add the prepared carrots and daikon, toss to coat and set aside for 20 minutes.
To build a lettuce wrap
To build your lettuce wraps layer the marinated coconut meat, cucumbers, pickled veggies into a leaf of lettuce, and drizzle the curried cashew cream over the top. Then sprinkle cilantro and sprouts over the top.
Notes
The coconut meat has to marinate for a few hours so be sure to calculate that into your prep time.