- 4 t olive oil, divided
- 1/2 c minced shallots (you could use onions as well)
- 1/2 cup thinly sliced red bell pepper
- 4 t minced fresh garlic
- 1 1/2 lb ground turkey
- 2 t chili garlic paste (add more or less to taste)
- 2 T fish sauce
- 1 T brown sugar
- 1 T low sodium soy sauce
- 1/2 t fresh ground pepper
- 1 c fresh basil leaves (thai basil is the best!)
- 2 T fresh lime juice
- 4 lime wedges
- Large lettuce leaves
- Optional: cooked rice
- Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
- Add remaining 2 teaspoons oil to pan; swirl to coat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chile paste; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Spoon turkey mixture into lettuce leaves. You can also add rice to the lettuce leaves or leave out lettuce and serve over rice. Also, good served in a tortilla as a wrap. Serve with lime wedges.
I quadrupled this recipe to serve to 3 families for dinner club. My family, including kids, all loved this dish. We will repeat for sure! The chile garlic paste and fish sauce are located in the asian section of the grocery store. Fresh basil is a must and I highly recommend the Thai basil. The 2 t of chili garlic paste makes this minimally spicy - kid friendly. If it were just my husband and I eating it, we would definitely add more. This recipe is inspired and adapted from Cooking Light, enjoy!