These lettuce wraps have so many levels of contrasting yumminess - from the warm filling to the crisp cool lettuce leaves, the savory curry flavors mixed with the cool basil and cabbage. It's the perfect summertime meal if you love a good mix of Thai flavors.
Ingredients:
1 lb ground turkey
1 tbsp olive oil
2 tbsp Thai Kitchen Red Curry Paste
1 tbsp minced ginger
4 cloves minced garlic
1 red bell pepper sliced in thin strips
1 cup finely shredded cabbage
1/4 cup hoisin sauce
Salt and pepper to taste
4 green onions chopped
6-10 leaves fresh basil, shredded
1-2 romain hearts
Instructions:
The trick to putting this meal together is to do the chopping ahead of time because the cooking really goes fast and you won't have time to chop while things are cooking.
- Prepare lettuce leaves by chopping off bottom end, washing and setting aside. Place on a plate or in a bowl for serving later.
- I like to use ramekins or small bowls to chop fresh ingredients and set aside so they are quick to grab and dump into the recipe. Shred Cabbage and set aside. Slice red pepper into thin strips and set aside. Mince ginger and garlic and set aside. Chop green onions and set aside. Slice fresh basil and set aside.
- In a large skillet, heat oil and ground turkey. Cook until browned all the way through, breaking up any large chunks with a wooden spoon.
- When turkey is cooked add garlic, ginger, peppers and cabbage and stir-fry for a minute. Then add curry paste and fry for 2 more minutes. Add hoisin sauce and heat through. Remove from heat and toss with green onions. Sprinkle in about 1/2 of the basil leaves and toss again.
- Transfer mixture to a heat-safe bowl and serve by spooning mixture onto washed romaine lettuce leaves and eating like tacos. Each wrap should be prepared right as it is eaten so that lettuce will not wilt.
I usually make a double or triple batch of this if we want any leftovers for our family of four. It can also be served with a bed of rice for a heartier or winter time dinner option.
