A quick and easy Thai appetizer that doubles as a light, and flavorful main course.
Course Appetizer, dinner, Salad
Cuisine Thai
Keyword low carb, salads, turkey
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4
Calories 216kcal
Author Craving Something Healthy
Ingredients
1/3cupfresh lime juice (from about 2 limes)
1teaspoonlime zest
1-2tablespoonsfish sauceto taste
1tablespoonTamari (or soy sauce)
2tablespoonshoney
1/2teaspoonSriracha sauce
1tablespoonolive oil
1poundground turkey breastorganic if available
4ounceswhite or baby bella mushroomsstems removed, minced
2mediumshallotsminced
1smallThai chile, or 1 serrano chile pepper, seeded and mincedor more to taste
2large clovesgarlicminced
1teaspoonminced ginger
1teaspooncoriander powder
2tablespoons eachchopped cilantro, Thai (or regular) basil, mint
2-3scallionschopped
1/2cupdiced cucumber
8lettuce or cabbage leaves
Instructions
Mix together the lime juice, zest, fish sauce, tamari, honey, and Sriracha in a small bowl or measuring cup and set it aside.
Heat the olive oil in a sauté pan over medium heat, and add the ground turkey, mushrooms and shallots. Sauté for about 5 minutes or until the turkey is no longer pink.
Add the Thai or Serrano pepper, garlic, ginger, and coriander powder and sauté for another minute or two, until any liquid has evaporated.
Add the reserved lime juice mixture to the pot, and continue to cook the turkey mixture until the liquid has evaporated.
Remove the turkey from the heat, and stir in the cilantro, basil, mint, and scallions. Taste and adjust any seasonings.
Add the cucumbers, and serve hot or warm by spooning about 2-3 tablespoons of the turkey into each lettuce leaf.