Thai Turkey Larb Lettuce Wraps with Charred Chili-Herb Sauce

Ingredients

• 1 1/2 lb ground turkey
• 3 tbsp uncooked jasmine rice
• 3 tbsp coconut aminos
• 1/4 cup lime juice
• 3 shallots
• 4 fresh red chilies
• 4 garlic cloves
• 1, minced lemongrass stalk
• 1 tbsp grated fresh galangal(optional)
• 1/2 cup mint leaves
• 1/2 cup Thai basil leaves
• 1/2 cup cilantro
• 12 butter lettuce or cabbage leaves
• 2 tbsp avocado oil
• 1 tsp coconut sugar
• 1/2 tsp salt

Instructions

1. 1

   Toast the jasmine rice in a dry skillet over medium heat, stirring constantly, until deep golden, 8-10 minutes; cool and grind to a coarse powder.

2. 2

   Char 2 whole shallots and 2 of the chilies directly over a flame or under the broiler until blackened; mince finely.

3. 3

   Make the dressing: whisk coconut aminos, lime juice, coconut sugar, minced charred chilies, minced garlic, and a pinch of salt.

4. 4

   Heat avocado oil in a wok over high heat; add the turkey in a single layer and sear undisturbed 2 minutes, then break up and cook until deeply browned, 6-8 minutes.

5. 5

   Add minced raw shallot, lemongrass, and galangal; stir-fry 2 minutes until fragrant.

6. 6

   Off heat, pour the dressing over the turkey and toss; stir in the toasted rice powder.

7. 7

   Fold in the mint, Thai basil, and cilantro just before serving.

8. 8

   Spoon into lettuce or cabbage leaves and top with sliced scallions.