Ingredients
Paste
Method
1.For paste, in small blender, spice grinder, or mortar and pestle, blend or pound ingredients together until finely chopped.
2.Heat oil in wok or large frying pan, add paste; cook, stirring, until fragrant.
3.Add chicken; cook, stirring, until browned all over.
4.Add sauce, juice and sugar to pan; simmer gently, uncovered, a few minutes or until thickened slightly. Stir in mint and coriander.
5.Divide mixture evenly among witlof leaves.
The chicken filling can be prepared several hours ahead; reheat filling and assemble close to serving time.
Note
