I’m super excited to share this collaboration with you! Chef Caro Smith is my colleague from cooking school at Auguste Escoffier in Boulder and new friend. She’s a fabulous digital creator, personal chef and health coach and specializes in easy, nourishing recipes. Follow her on her instagram and check out her website for more delicious recipes and advice for staying healthy.
We made these light, beautiful and flavorful appetizers together for an upcoming event for the Denver Botanical Gardens.
Mini Chicken Thai Basil Endive Boats
Yield: 12
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
(Gluten-Free, Dairy-Free)
A bright, herbaceous larb-style filling in a crunchy endive leaf. Garnished with chives and an edible flower.
Ingredients
Filling
- 1 lb ground chicken
- 1 tbsp neutral oil (e.g., avocado oil)
- 2 cloves garlic, minced
- 1 medium shallot, finely chopped
- 2 tsp finely chopped lemongrass (inner stalk only, very tender parts
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp coconut sugar
- 1 thai chili, minced (optional, or sub Fresno chili for milder heat)
- 2 tbsp chopped Thai basil (or regular basil if unavailable)
- 2 tbsp chopped fresh mint
- 2 tbsp chopped cilantro
- For Assembly:
- 24 endive leaves (Belgian endive works well
- Diced chives and edible flowers for garnish
- Crushed roasted peanuts or cashews (optional, for garnish)
Instructions
- Cook the Chicken:
- Heat oil in a skillet over medium heat. Sauté garlic, shallot, and lemongrass until aromatic (1–2 min).
- Add ground chicken and cook through, breaking it into small bits.
- Flavor It:
- Add fish sauce, lime juice, sugar, and chili. Stir to combine and cook for another 1–2 min.
- Remove from heat and mix in Thai basil, mint, and cilantro. Taste and adjust seasoning if needed.
- Assemble:
- Spoon a small amount of the warm chicken mixture into each endive leaf.
- Garnish with diced chives and an edible flower and crushed nuts, if using. Serve room temp.