Thai-inspired
Thai Basil Turkey Lettuce Cups
Ground turkey cooks with garlic, chile, lime, fish sauce, and basil, then gets tucked into crisp lettuce cups with crunchy vegetables.
These lettuce cups are fast, bright, and useful when dinner needs to feel fresh without becoming a salad.
Ground turkey browns quickly, then gets a salty-sour-sweet sauce and a big handful of basil at the end.
The important step is letting the turkey brown before adding the sauce.
If the meat steams, it tastes flat; if it browns, the lime and fish sauce have something savory to balance.
Butter lettuce is soft enough to fold but sturdy enough to hold the filling.
I keep cucumber, carrots, and peanuts on the side so every bite has crunch.
For something else to cook in the same spirit, try Crispy Tofu Lettuce Cups or Sesame Cabbage Chicken Crunch Salad.
Directions
- Whisk fish sauce, soy sauce, lime juice, and brown sugar in a small bowl.
- Heat oil in a skillet over medium-high heat. Add turkey and cook undisturbed for 3 minutes to brown.
- Break up the turkey and cook until no longer pink.
- Add garlic and chile and cook for 1 minute.
- Pour in the sauce and simmer until glossy, about 2 minutes.
- Remove from heat and fold in Thai basil.
- Spoon into lettuce leaves and top with cucumber, carrots, and peanuts.
Nutrition
Nutrition Information
Estimated per serving: 360 calories, 30 g protein, 15 g carbohydrates, 21 g fat.
Variations
Recipe Variations
- Use ground chicken or pork instead of turkey.
- Add cooked rice to make the cups more filling.
- Swap peanuts for toasted cashews.
Notes
- Regular basil works if Thai basil is unavailable, though the flavor is milder.
- Use iceberg leaves for extra crunch.
- Keep filling and lettuce separate if making ahead.
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