Thai Turkey Lettuce Wraps with Roasted Peanuts

Thai Turkey Lettuce Wraps with Roasted Peanuts

Serves 8-10 as an appetizer and 4 for dinner

Prep Time: 30 minutes

Cooking Time: 5-7minutes

Ingredients:

1 Tbs of olive oil

4 cloves of garlic, minced

1 lb. of ground turkey

1/2 cup chicken broth

2 Tbs plus 1 tsp of soy sauce

2 Tbs plus 1 tsp of fish sauce

5 Tbs of fresh squeezed lime juice (about 4 good limes)

2 cans of water chestnuts, chopped

3 green onions, sliced

1 medium red onion diced ( about 1 1/2 cups, the Asians would use shallots which you may also for authenticity)

3 Tbs of freshly grated ginger ( if it is organic, you may grate it with the skin on)

1/2-1 tsp of crushed red pepper flakes

For serving:

3/4 cup roasted and salted peanuts

1 large head of lettuce, separated

4 Tbs of chopped fresh cilantro

As you cook the turkey, make sure to stir it often and chop it with the spatula so that it does not clump

Grate the ginger on a microplane. if organic, no need to peel it. Alternatively you can use ginger paste, but it won’t have the same zest

Directions:

Heat the oil in a small skillet, sauce the garlic until slightly golden, about 1 minute. Remove from heat and set aside.

Place the ground turkey a large skillet, pour the chicken broth over it. Stir to evenly distribute the turkey and to break up any large clumps. Cook until the broth has evaporated and at the turkey is cooked through. This should take 5-7 minutes. Remove from heat. Add all of the ingredients. Refrigerate for at least 2 hours. It is even better the next day. I like it served cold. Some people do prefer to heat it, but I think it changes the flavors.

Before serving. Stir, then top with the peanuts and cilantro. Serve with the lettuce leaves. Guests should fill the lettuce leaves with the mixture and fold them over to enjoy. Big tip, this is even better the next day as the flavors meld.