Thai Coconut Curry Chicken Lettuce Wraps

1. In a pan on medium heat with neutral oil, cook 2 pounds of ground chicken until all of the liquid is reduced.
2. Then add 1 medium diced onion, 1 tablespoon of minced garlic, 1.5 tablespoons of chopped ginger, 1/2 cup of diced carrots, 1 large diced bell pepper, and sliced Thai chilies (if desired for extra heat).
3. Cook until the vegetables are tender.
4. Then add red or green Thai curry paste (about 4 tablespoons, or to taste), 1.5 tablespoons of fish sauce, 2 teaspoons of brown sugar, 3/4 of a cup of full fat coconut milk, and chicken bouillon powder (to taste).
5. (Optional) If your coconut milk is watery, you can add a cornstarch slurry at the end to thicken (mix 1 tbsp cornstarch with 2 tbsp cold water).
6. Turn off the heat, and once it's cooled down add the juice from one lime, cilantro, Thai basil, and about a 1/2 cup of crushed roasted peanuts.
7. Serve these lukewarm with lettuce leaves (such as butterhead, Romaine, Iceberg, Bib, or green leaf lettuce).