This dish comes together quickly for an easy, yet healthy, weeknight dinner that packs all the flavors a good dish has- spicy, creamy, tangy, salty, and sweet. This dish is good with or without the dipping sauce and pickled carrots, but I think including those extra components takes this to the next level.
To make this #dinnerdoneby9am I fully prepare the turkey mixture in the morning, refrigerate all day, then reheat just prior to serving. The dipping sauce and pickled carrots can also be made in the morning, refrigerated all day, then pulled out when it’s time to serve.
Lettuce Wraps
-1 Tbsp canola oil
-1 lb ground turkey
-2-4 Tbsp red curry paste
-1 c coconut milk
-3 Tbsp honey or sugar
-1 Tbsp soy sauce
-juice of 1 lime
-sliced scallions for garnish
-iceberg, romaine or hydroponic lettuce leaves for serving
Heat oil in a medium pan over medium heat. Add turkey, cook, breaking up with a wooden spoon, until turkey is cooked through, about 10 minutes. Drain off fat, then add curry paste, coconut milk, honey/ sugar, soy sauce and lime juice. Cook 5 minutes, stirring well. Serve turkey in lettuce wraps, topped with sliced scallions. You can also top each lettuce wrap with some pickled carrots and serve with the dipping sauce, if desired.
Pickled Carrots
-2 carrots, shredded
-1/2 c white vinegar
-1/4 c sugar
-1/2 tsp salt
In a small pot, combine vinegar, sugar and salt over medium heat; bring to a light simmer, stirring to dissolve sugar. Pour hot vinegar mixture over carrots, stir, refrigerate until serving.
Dipping Sauce
-4 Tbsp soy sauce
-4 Tbsp rice vinegar
-1 Tbsp chili garlic sauce
-1 Tbsp honey
-1 tsp sesame oil
Stir sauce ingredients together and serve in little sauce bowls along with the lettuce wraps.
