Thai Turkey Lettuce Cups


4 servings
⅓ cup fresh lime juice, from about 5 limeslime juice
3 tablespoons fresh lemon juice, from 1 large lemonlemon juice3
2 tablespoons fish sauce*fish sauce2
2 tablespoons honeyhoney2
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 sliced*serrano 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


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

cook's notes

*Can be found at specialty Asian markets
Serving suggestion: sticky or steamed white rice
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