Optional toppings: sesame seeds. lime wedges, and thinly sliced red cabbage
2 tablespoons each: Thai red curry paste and coco aminos (or soy sauce)
1 tablespoon each: honey and fish sauce
CREAMY GINGER TAHINI SAUCE
4 tablespoons tahini
1 tablespoon each: lime juice and honey
2 teaspoons grated ginger
2 small garlic cloves, finely minced
Heat the oil in a large, non-stick frying pan over medium-high heat. Add the onion, carrot, and bell pepper and cook for about 12 minutes, or until they are quite dark and become sweet smelling. Add the ginger and garlic and cook 1 minute more.
While the veggies are caramelizing, mix the Thai-inspired sauce ingredients in a small bowl. In another small bowl, mix the creamy ginger tahini sauce ingredients with 3 tablespoons of water. Add more water if you want a thinner sauce.
When the veggies are cooked, push them to the side of the pan and add the turkey. Let it cook until it is no longer pink, about 5 minutes. Break up any larger chunks with your wooden spoon then mix the turkey into the veggies. Add the Thai-inspired sauce and let it come to a boil. Stir in the green onions.
Serve the Thai turkey on Bibb lettuce leaves with the tahini sauce drizzled over the top and any or all of the optional toppings.
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