Giada De Laurentiis - Thai Turkey Lettuce Cups

Thai Turkey Lettuce Cups

ingredients

4 servings


Dressing ⅓ cup fresh lime juice, from about 5 limeslime juice⅓ 3 tablespoons fresh lemon juice, from 1 large lemonlemon juice3 2 tablespoons fish sauce*fish sauce2 2 tablespoons honeyhoney2
Turkey 3 tablespoons vegetable or canola oilvegetable oil3 ½ red onion, dicedred onion½ 3 shallots, thinly slicedshallots3 1 (4-inch) piece lemongrass, minced (about ¼ cup)lemongrass1 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly slicedserrano or thai chili1 Kosher saltkosher salt1 1 ½ pounds ground turkey, preferably dark meatground turkey, preferably dark meat1 ½ ½ cup chopped fresh mint leavesfresh mint leaves½ Freshly ground black pepperfreshly ground black pepper1 1 head butter lettuce, leaves separatedbibb or butterhead lettuce1

Dressing

⅓ cup fresh lime juice, from about 5 limes

3 tablespoons fresh lemon juice, from 1 large lemon

2 tablespoons fish sauce*

2 tablespoons honey

Turkey

3 tablespoons vegetable or canola oil

½ red onion, diced

3 shallots, thinly sliced

1 (4-inch) piece lemongrass, minced (about ¼ cup)*

1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*

Kosher salt

1 ½ pounds ground turkey, preferably dark meat

½ cup chopped fresh mint leaves

Freshly ground black pepper

1 head butter lettuce, leaves separated

instructions


Dressing In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Turkey In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

Dressing

In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Turkey

In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.