Thai food is a subset of Asian cuisine that most people in the South tend to overlook and that is a shame. Thai dishes can easily stand alone and uniquely apart from anything in a Japanese or Chinese restaurant. Most Thai dishes accentuate the salty, sweet, and bitter flavor profiles to create a balanced meal and the recipe I tried out recently is no different. I had a Thai craving and wanted something besides curry and Pad Thai and found this amazing recipe in the Chopped Cookbook.
Thai Chicken Lettuce Wraps
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 inch piece of ginger, peeled and minced
- 1 bunch of scallions, white and green parts kept separately
- 1 teaspoon low sodium seafood seasoning, such as Old Bay
- 1.5 lbs ground turkey
- 1/4 cup Asian fish sauce
- 1.5 cups diced pineapple
- 1/2 cup loosely chopped cilantro
- Juice of 2 limes
- Cooked white rice
- 1 head of lettuce
- Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables begin to brown for about 5 minutes.
- Add the turkey and cook until golden. Stir in the fish sauce and scallion greens and cook until the liquid has almost been absorbed.
- Stir in the pineapple, cilantro, and lime juice. Cook until the pineapple is tender. Remove from heat.
- Spoon the filling over hot cooked rice and with lettuce leaves.
- I used ginger from a bottle and it worked fine for this recipe. I also used iceberg lettuce and did not have any issues.
- The recipe was very vague about the scallions. Just add depending upon your tastes.