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Thai-Style Lettuce Wraps Recipe with Ginger & Basil Essential Oils


1 tablespoon olive oil

500 grams ground chicken, turkey, or chopped mushrooms for a vegetarian option

2 tablespoons red curry paste

4 cloves garlic, finely chopped

1 red capsicum, diced

1 cup cabbage, chopped

240 grams water chestnuts, drained and diced

1/4 cup hoisin sauce

4 shallots, chopped

Salt and pepper to taste

1/2 head iceberg lettuce


Spritz cabbage, capsicum pepper, shallots, and lettuce with Thieves Fruit & Veggie Spray, rinse, and cut. Heat olive oil in a large pan until very hot. Add ground chicken or turkey and cook about 3 minutes on medium-high heat until it begins to brown. Add red curry paste, garlic, diced capsicum, cabbage, and water chestnuts and stir-fry for another 3 minutes. Add hoisin sauce and shallots and toss. Stir in Ginger essential oil and Basil essential oils. Add salt and pepper to taste. Transfer cooked chicken to a bowl. To serve, place spoonfuls of filling into pieces of lettuce.

Where to Buy Food Grade Essential Oils in Australia?

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Thieves Guide
Oily Recipes Cookbook
The Chemical Free House
The Chemical Free Laundry
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