Thai-inspired Ground Turkey and Lettuce with Thai Spicy Chili Sauce

In Northeastern Thailand, minced chicken or pork salad with fresh herbs, known as Larb, is as popular as a hamburger in theU.S. As a young girl, I learned how to make Larb from a family friend from the Northeast and use the same recipe to this day, usually serving with sticky rice and grilled chicken with Watcharee’s Thai Spicy Chili sauce. For a quick and healthy take on this Thai classic, I use ground turkey, Bibb lettuce and our Sofi-Award winning Thai Spicy Chili sauce.

Author

Watcharee Limanon

Prep Time

10 minutes

Cook Time

10 minutes

Servings

4

Category

Condiment

Cuisine

Thai

Ingredients

• Watcharee’s Thai Spicy Chili Sauce 
• 16 hydroponic Bibb lettuce or butter lettuce leaves 
• 1lb ground turkey breast (I prefer 99% fat free)
• ½ cup water 
• 3 -4 stalks lemongrass, thinly sliced purple section above the root 
• 10 culantro (sawtooth coriander) leaves, thinly sliced 
• Fresh mint 
• Fresh cilantro, chopped
• 5 red chilis, chopped (optional) 

Directions

1. Heat a wok or skillet on medium heat. 
2. Add water and heat until bubbling. Add ground turkey and stir until cooked through which takes 7-10 minutes.
3. Rinse whole lettuce, pat dry and arrange leaves on a plate. 
4. Spoon cooked ground turkey in the center of each lettuce leave, adding sliced lemongrass, culantro, cilantro, mint and red chili. 
5. Drizzle with Watcharee’s Spicy Chili on top before serving or serve as a dipping sauce. 
6. Enjoy!