Thai Turkey Lettuce Wraps

 

This meal was a hit with my family! I saw the recipe on Sweet Peas and Saffron, though Coup de Pouce has a very similar one. I wanted to make sure we had leftovers, so I used 2 pounds of ground turkey and increased the quantity of carrots as well. I’ll be sure to make it again – we all really liked it!

For the sauce
¼ cup natural peanut butter
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. water (or more, if your peanut butter is stiff)
1 tsp. sesame oil
1 Tbsp. lime juice

For the filling
1 Tbsp. olive oil
1 onion, finely chopped
3 cloves, garlic minced
1 Tbsp. Thai red curry paste
1 lb. lean ground turkey
1 cup shredded carrots

To serve
romaine lettuce leaves
green onions, to garnish
peanuts, to garnish

In a small jar or salad dressing shaker, put the peanut butter, soy sauce, rice vinegar, water, sesame oil and lime juice. Shake it up until smooth.

Heat oil in a large pan and add the onions, garlic, and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 minutes).

Add the ground turkey and cook, breaking it up with a spatula, for 5-7 minutes, until no pink remains and the turkey is cooked through.

Stir in the shredded carrots, then the peanut sauce. Stir to combine. Toss until everything is evenly coated, then set aside to cool slightly.

To serve, spoon the filling into romaine lettuce leaves. Sprinkle with green onions and/or peanuts, and enjoy!