Thai turkey lettuce rolls recipe, from our academy’s recipe selection.
for the dipping sauce:
3 tbsps soy sauce or tamari
1 tsp honey
2 tsps Dijon mustard
1-2 tsps tabasco or Sriracha sauce (according to taste) 2 tbsps rice wine vinegar
2 tsps sesame oil or extra virgin olive oil
for the turkey:
2 tsps coconut oil
25g Thai red or yellow curry paste
2 medium-sized red onions, chopped 40g fresh ginger, finely chopped
5 garlic cloves, finely chopped
3-5 red bird’s eye chillis, finely chopped 1kg lean turkey breast mince
400g tinned chopped tomatoes
1 large head of romaine or cos lettuce
Place the dipping sauce ingredients into a bowl and stir well. Set aside.
Heat the coconut oil in a large saucepan over a medium flame. Add the curry paste and fry for 1 minute, stirring frequently.
Add the onions and fry for 5 minutes, stirring frequently until soft.
Add the garlic, ginger and chillis and fry for 2-3 minutes, stirring frequently.
Add the turkey mince. Using a wooden spoon, break the mince up into small pieces.
Add the tomatoes and stir well. Cook for 15 minutes, stirring occasionally. Add a splash of cold water during cooking time if the mixture becomes too dry.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.