Lemongrass Turkey Lettuce Cups with Coconut Rice

Ingredients

• 1.5 lb ground turkey
• 2 pieces lemongrass stalks
• 1 tbsp fresh galangal
• 3 pieces fresh red chilies
• 3 pieces shallots
• 4 pieces garlic cloves
• 3 tbsp coconut aminos
• 3 tbsp lime juice
• 1 cup coconut milk
• 1.5 cups jasmine rice
• 3 tbsp avocado oil
• 2 heads butter lettuce
• 1/2 cup fresh Thai basil
• 1/4 cup fresh cilantro
• 1 piece cucumber
• 1 tsp kosher salt

Instructions

1. 1

   Cook jasmine rice in coconut milk plus 1.5 cups water with a pinch of salt until tender, about 18 minutes. Keep covered.

2. 2

   Mince lemongrass (tender cores only), galangal, chilies, shallots, and garlic into a fine paste.

3. 3

   Heat avocado oil in a wok over high heat. Fry the paste for 3-4 minutes until fragrant and the edges begin to brown.

4. 4

   Add ground turkey, breaking it apart, and sear undisturbed 2 minutes before stirring. Cook 6-8 minutes until browned.

5. 5

   Add coconut aminos and lime juice; toss to glaze. Off heat, stir in torn Thai basil and cilantro.

6. 6

   Thinly slice the cucumber into half-moons.

7. 7

   Serve the turkey in butter lettuce cups over coconut rice with cucumber on the side.