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Food

Thai Turkey Lettuce Cups

Serves 4.

Written by
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.    

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.

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:

  • calories 274
  • protein 23g
  • fat 17g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 8g
    • sugars 3g
    • fibre 2g
  • sodium 210mg

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.

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