Here is a wonderful recipe for a great lunch, healthy supper or even an appetizer when you don’t mind using your hands to eat!
Here is what you will need:
1 package of ground turkey (I use the 99% fat free kind for this meal)
1 tablespoon coconut oil (you can substitute olive oil too)
1 large onion, chopped
2-3 cloves garlic, minced (I use the garlic that comes in the squirt tube in a pinch)
1 1/2 tablespoons soy sauce
1/4 cup garlic hoisin sauce (or regular)
2 teaspoons fresh ginger root, grated (again the squeeze tube stuff to the rescue)
1 tablespoon rice wine vinegar
1 teaspoon red curry paste or to taste (I probably use less than this because I’m a wimp)
2 teaspoons sesame oil, olive oil or coconut oil, if necessary
1 (8 ounce) can water chestnut, chopped (the recipe calls for this but I always leave it out because of a picky eater – but I imagine they give a nice crunch to the dish)
5 green onions, chopped
1 large head Butter lettuce (you can use Bibb lettuce or even Iceberg but Butter is my favorite)
Separate and rinse lettuce leaves, pat dry and place on a towel to dry while you prepare the filling,
Heat 1 tablespoon coconut or olive oil in a large skillet and add the chopped onion and cook over medium heat until they begin to caramelize. Add the garlic and cook until it browns (watch closely so it does not burn). Add the ground turkey and cook until no pink remains. Remove the ground turkey from the pan and drain on paper toweling.
In the same pan, add the soy sauce, hoisin sauce, ginger root, rice wine vinegar, red curry paste and if necessary a bit more coconut or olive oil. Once combined, add the ground turkey back into the pan and coat in the sauce. Stir in the chopped water chestnuts and green onion and cook for two more minutes.
Serve by using the lettuce as a cup and spooning in the turkey filling.