Thai-rrific Ground Turkey Laap Lettuce Wraps

Thai-rrific Ground Turkey Laap Lettuce Wraps

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Posted by Abby Branham

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The recipe I am sharing with you today is a delicious Thai dish – Ground Turkey Laap Lettuce Wraps. Drew introduced me to Thai food several years ago when we started dating, and it is now one of my favorite cuisines. If you’ve never tried Thai, you really should give your taste buds an opportunity to experience this fresh and sometimes phet food. Phet is the Thai word for spicy. There are varying degrees of phet ranging from sort of spicy to life altering heat. Certainly not all dishes are phet, including today’s recipe, which is pretty mild.

Judy Branham, my mother-in-law, gave me this particular recipe for Ground Turkey Laap Lettuce Wraps, which she found in Food and Wine magazine.

Substitutes

There are a few substitutes for this dish.  Before I had the girls, there was a lot more time to prep ingredients, which we all know can tack an extra 20 to 30 minutes on to any recipe. I found Gourmet Garden Thai Seasoning Stir-In Paste at Wegmans to replace the fresh herbs, cutting the prep time for this dish to nil. I do encourage you to try the recipe with fresh ingredients if you have the time, but Drew and I both thought the stir-in paste was just as good (maybe even a little better).  However, if you use the stir-in seasoning paste, I recommend that you still add the crushed red pepper to taste and the fresh chopped mint.  For my 2 year old twin girls, I used a different seasoning on their portion – Gourmet Garden Lemongrass Seasoning Stir-in Paste (also from Wegmans) so that it wouldn’t be too spicy.

Ingredients

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I’ve grouped the ingredients below that are used together.  The list of ingredients in the middle comprises the fresh herbs that give this dish amazing flavor, but which you can substitute with Gourmet Garden Thai Seasoning Stir-In Paste or Gourmet Garden Lemongrass Seasoning Stir-in Paste, if you are short on time.  Again, I found both of the stir-in pastes at Wegmans.

1 tablespoon vegetable oil
1 pound ground turkey
¼ cup plus 2 tablespoons chicken stock
1 tablespoon plus 1 teaspoon Asian fish sauce
Salt and Pepper
1 tablespoon fresh lime juice

2 stalks of lemongrass- inner core only, minced
2 scallions
1 medium shallot, thinly sliced and separated into rings
½ cup chopped cilantro
½ cup chopped mint
¼ teaspoon crushed red pepper

1 tablespoon rice powder
For serving, Small romaine or Belgian endive leaves, White Rice and Lime wedges.

Let’s Get Cookin’!

If you plan to serve this with white rice, it’s a good time to get it started as it normally takes about 20 minutes to cook.

Heat the oil in a skillet, add ground turkey and brown until no pink remains. Add the chicken stock and cook until bubbling. Remove the skillet from the heat and stir in the fish sauce. If you are nervous about the fish sauce, you can add half the serving suggested. I’ve done that before and it’s still really good.  Season with salt and pepper and stir in the lime juice.

Let stand for 5 minutes and then stir in the fresh ingredients OR use an entire tube of Gourmet Garden Thai Seasoning Stir-In paste.  Remember to also stir in the rice powder, which can be found in the international aisle in the supermarket, at an Asian market, or you can make your own by toasting a tablespoon of long grain rice over high heat until it is golden brown, about 3 minutes. When the rice is golden let it cool and then grind it to a powder in a spice grinder or a coffee grinder. If you use the Gourmet Garden Thai Seasoning Stir-In paste, you would now add the crushed red pepper and the fresh chopped mint.

For my twins, I reserved part of the cooked turkey and only added half of the Gourmet Garden Lemongrass Seasoning Stir-in Paste tube to their portion, as I didn’t want the Thai seasoning blend to be too spicy hot for them.  We plan to ease them into spicier foods.

Spoon the Laap on top of the rice, inside of the endive leaves or with the baby romaine lettuce. Squeeze fresh lime juice over all before eating.

Bon appetite!

I really hope you enjoy this recipe and that it inspires you to try more Thai cuisine. I highly recommend trying something with Red Curry.  It can be very phet,so be cautious if you don’t like spice.

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Thai-rrific Ground Turkey Laap Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

1 tablespoon vegetable oil
1 pound ground turkey
¼ cup plus 2 tablespoons chicken stock
1 tablespoon plus 1 teaspoon Asian fish sauce
Salt and Pepper
1 tablespoon fresh lime juice

Gourmet Garden Thai Seasoning Stir-In Paste
OR
Gourmet Garden Lemongrass Seasoning Stir-in Paste
OR the following fresh ingredients:
2 stalks of lemongrass- inner core only, minced
2 scallions
1 medium shallot, thinly sliced and separated into rings
½ cup chopped cilantro
½ cup chopped mint
¼ teaspoon crushed red pepper

1 tablespoon rice powder
For serving, small romaine or Belgian endive leaves and/or White Rice, and Lime wedges

Let’s Get Cooking!

If you plan to serve this with white rice, it’s a good time to get it started as it normally takes about 20 minutes to cook.

Heat the oil in a skillet, add ground turkey and brown until no pink remains. Add the chicken stock and cook until bubbling. Remove the skillet from the heat and stir in the fish sauce. If you are nervous about the fish sauce, you can add half the serving suggested. I’ve done that before and it’s still really good.  Season with salt and pepper and stir in the lime juice.

Let stand for 5 minutes and then stir in the fresh ingredients OR use an entire tube of Gourmet Garden Thai Seasoning Stir-In paste.  Remember to also stir in the rice powder, which can be found in the international aisle in the supermarket, at an Asian market, or you can make your own by toasting a tablespoon of long grain rice over high heat until it is golden brown, about 3 minutes. When the rice is golden let it cool and then grind it to a powder in a spice grinder or a coffee grinder. If you use the Gourmet Garden Thai Seasoning Stir-In paste, you would now add the crushed red pepper and the fresh chopped mint.

For my twins, I reserved part of the cooked turkey and only added half of the Gourmet Garden Lemongrass Seasoning Stir-in Paste tube to their portion, as I didn’t want the Thai seasoning blend to be too spicy hot for them.

Spoon the Laap on top of the rice, inside of the endive leaves or with the baby romaine lettuce. Squeeze fresh lime juice over all before eating.

Bon appetite!

One thought on “Thai-rrific Ground Turkey Laap Lettuce Wraps

  1. Sarah Gallup says:

    I’m going to Wegman’s Tomorrow and check out the tubes of paste noted above. This looks delicious and I am getting so tired of my same ole same ole meals! Thanks!

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