alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Thai Turkey Lettuce Cups

Serves 4.

    Share

    Thai Turkey Lettuce Cups

    Light, yet satisfying, lettuce cups are an easy lunch to pack: use one container for the meat mixture and one for the lettuce leaves. The meat mixture can be made ahead; it also freezes well. Reheat before serving or dish up at room temperature.

    Advertisement

    How to peel ginger

    To easily peel ginger, use the back tip of a spoon and scrape off skin. Or, if ginger is very old, break root into smaller pieces. Freeze until firm, then peel.

    Advertisement

    Thai Turkey Lettuce Cups

    Ingredients

    • 2 tsp (10 mL) extra-virgin olive oil
    • 1 lb (450 g) ground organic turkey or chicken
    • 3 garlic cloves, minced
    • 1 tsp (5 mL) grated fresh ginger
    • 1 red pepper, diced
    • 2 Tbsp (30 mL) nut butter
    • 1 Tbsp (15 mL) Thai red curry paste
    • 1 cup (250 mL) chopped snow peas
    • 3 green onions, sliced
    • 1 head Boston or leafy lettuce, leaves separated

    Nutrition

    Per serving:

    • calories274
    • protein23g
    • fat17g
      • saturated fat3g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre2g
    • sodium210mg

    Directions

    01

    Heat oil in large frying pan over medium-high heat. Crumble in turkey or chicken; add garlic and ginger. Using fork, stir often, breaking up meat, until cooked through, about 5 minutes. Add red pepper and cook until tender-crisp, about 2 minutes.

    02

    Meanwhile, stir nut butter and curry paste with 1/2 cup (125 mL) hot water. Pour over meat mixture and stir often until most of liquid is absorbed. Stir in snow peas and green onion, then remove from heat.

    03

    Let stand for 5 minutes, then turn into serving bowl. Serve with lettuce leaves.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.