Keto Thai Turkey Lettuce Cups
6.5g
Net Carbs
36.6g
Protein
21.4g
Fat
3.0g
Fiber
364
Calories
Ingredients:
- 1 1/2 teaspoons Ginger root, fresh gated
- 1/2 cup Scallion, raw
- 3 teaspoon(s) Thai Kitchen red curry paste
- 3 tablespoons Peanut Butter, natural creamy
- 1 1/2 tablespoons Vinegar - Natural Rice Vinegar (Nakano)
- 1/2 cup Carrots, raw, shredded
- 1 1/3 cups Red Bell Pepper (sliced)
- 1 tablespoon Olive Oil
- 16 ounces Ground Turkey
- 1 1/2 teaspoons Garlic
- 8 large leaf (15g) Butterhead Lettuce (Includes Boston and Bibb types), Raw
- 2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
- 1/4 teaspoon Salt
- 1 1/2 tablespoons Tamari Soy Sauce
- 1/2 teaspoon Sambal Oelek Ground Fresh Chili Paste
Directions:
- In a 10-inch skillet, warm oil over medium heat. Add ground turkey and sauté, stirring with a spoon to gently break up until almost fully cooked, about 7 minutes. Add ¼ cup thinly sliced white and light green portions of scallions, curry paste, 1 teaspoon ginger, 1 teaspoon minced or pressed garlic, and salt. Stir to combine and evenly distribute while continuing to sauté until turkey is fully cooked, about 3 more minutes. Remove from heat and set Thai turkey aside.
- In a small bowl, whisk together the peanut butter, lime juice, vinegar, tamari, chili paste, and remaining ginger (1/2 teaspoon) and garlic (1/2 teaspoon).
- To assemble the lettuce cups, place a packed ¼ cup of Thai turkey into each lettuce leaf. Sprinkle each filled lettuce cup with 1 tablespoon grated carrot, ½ tablespoon sliced dark green portion of scallions, and about 2 slices of red bell pepper. Drizzle with 1 tablespoon peanut sauce, and serve. Each serving is two filled lettuce cups.
