Thai-Style “Sausage” Lettuce Wraps

This dish is very (emphasis on very) loosely based on the herby, spicy sausages that are ubiquitous in northern Thailand. These were everywhere when I visited Chiang Mai years ago: in the markets, at our hotel, and street vendors. And they were delicious.

This lighter, humbler version is adapted for a weeknight meal at home but it nevertheless satiates my craving for northern Thai food. Sometimes a piece of lettuce, some rice, and a bit of meat is all you need.

Ingredients:

For the chili dip:

• 2 shallots, unpeeled
• 1 head of garlic, unpeeled
• 4 Anaheim chiles
• 1 serrano or Thai chile
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt, to taste

For the “sausages”:

• 1 pound ground chicken
• 1 shallot, finely chopped
• 2 makrut lime leaves, finely chopped
• 2 teaspoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons coconut milk
• 1 teaspoon sugar
• 2 tablespoons finely chopped cilantro
• Salt, to taste
• 1/4 cup avocado oil

• Butter lettuce or similar, thinly sliced daikon, and cooked sticky or jasmine rice, for serving

1. Make the chili dip: heat the broiler. Broil shallots, garlic, and Anaheim and serrano chiles on a rimmed baking sheet, turning halfway through, until charred in most spots, 5-8 minutes.
2. Peel shallots, garlic, and chile, then coarsely chop. Transfer to a food processor and pulse to a coarse paste. Mix in lime juice, cilantro, fish sauce, and sugar; season with salt.
3. Make the “sausage”: Combine chicken, shallot, lime leaves, curry paste, fish sauce, coconut milk, sugar, and cilantro in a medium bowl; season with salt. Using your hands, mix well until chicken is sticking to itself and mixture is smooth, about 3 minutes. Using wet hands, form about 2 tablespoon-sized scoops of chicken mixture into 1-inch thick patties.
4. Heat oil in a large skillet over medium-high heat. Working in batches, cook patties until golden brown, about 2 minutes per side. Transfer to paper towels to drain.
5. Serve patties with chile dip, lettuce, daikon, and rice.