I first encountered the original version of this Thai treat at the Oriental in Bangkok some years ago. It is customarily served with a crusty pastry shell that is made, by the way, in a heavy brass mould. Very Thai. I have adapted the recipe by using lettuce cups in place of the pastry shell, making it at once a lighter snack, and, to my taste, more refreshing.
This is a pleasurable starter for any meal. Guests should place a portion of the chicken into their lettuce-leaf cups – an