THAI TURKEY LETTUCE CUPS

I make this one a lot.  This is the quickest, tastiest Thai dish ever, and it’s actually good for you!  The sauce is tangy, and the mint and lemongrass keep it tasting fresh and light.  Courtesy of Weeknights with Giada.  Serves 4.

• 1/3 cup fresh lime juice (from about 5 limes)
• 3 tablespoons fresh lemon juice (from 1 large lemon)
• 2 tablespoons Thai fish sauce
• 2 tablespoons honey
• 3 tablespoons coconut oil
• 1/2 red onion, diced
• 3 small shallots, thinly sliced
• (1) 4-inch piece of lemongrass, minced, about 1/4 cup
• 1 Thai or serrano chile, stemmed and thinly sliced
• 1.5 lb.. of ground organic turkey
• salt and pepper to taste
• 1/2 cup chopped mint leaves
• 1-2 heads organic butter lettuce

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

In a large skillet, heat the oil over medium heat.  Add the onion, shallots, lemongrass, and chile.  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 from heat and stir in the mint.  Season to taste with salt and pepper.

Spoon the turkey mixture into the lettuce leaves and serve.  This is great over sticky rice if your man needs some starchy filler 😉

Happy weekend!