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Thai Turkey Lettuce Cups With Mint, Cilantro, and Basil
Ingredients
Directions
For the Dressing
3 tbsp
lime juice
Jump
2 tbsp
fish sauce
Jump
1 tbsp
brown sugar (packed)
Jump
1 tbsp
sriracha hot sauce
Jump
For the Lettuce cups
2 tbsp
peanut oil
Jump
1 lb
ground turkey
Jump
1
shallot, thinly sliced
Jump
0.5 tbsp
red minced fresh Thai red chile (or jalapeno—adjust to your taste)
Jump
0.33 c
green onions, chopped
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0.25 c
thinly sliced fresh cilantro
Jump
0.25 c
thinly sliced fresh mint
Jump
0.25 c
thinly sliced fresh basil
Jump
0
bibb or butter lettuce leaves
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0.5 c
salted peanuts, chopped
Jump
Thai Turkey Lettuce Cups With Mint, Cilantro, and Basil

These taste so much more complex than they really are. It’s fun to assemble your own at the table, sprinkling on fresh herbs, crunchy peanuts, and spicy sriracha.

4 servings

  1. Whisk together the dressing ingredients in a small bowl (or shake them in a small jar). Set aside.
  2. Heat a large, heavy skillet over medium-high heat. Add the oil, ground turkey, shallots, and chiles. Cook until the turkey is browned, about 4 to 5 minutes, stirring to break up the meat finely. Scrape the contents of the skillet into a large bowl, stir in the dressing, and let cool for about 5 minutes while you prep the rest of the ingredients.
  3. When the turkey has cooled somewhat, stir in the green onions and most of the herbs. Serve in lettuce cups, sprinkled with the chopped peanuts and remaining cilantro, mint, and basil, with sriracha at the table for those who want extra heat.

Recipe by Tara Tuckwiller