Tuesday, October 29, 2013

Thai Turkey Skillet (lettuce wraps)

If you like Thai food with hints of heat (spice) along with a slight nuttiness of nut butters, then you'll LOVE this! Josh made it last night for dinner and I seriously DID NOT want my serving to end!
It was spicy, nutty, tangy and colorful too!
1 lb. Lean ground turkey
2 red bell peppers, thinly sliced
1 Tbsp. minced or grated fresh ginger (original recipe calls for 2 Tbsp)
3 garlic cloves, chopped
1 tsp. red pepper flakes
3 Tbsp. peanut butter (preferably natural)**
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 cup cilantro, chopped
8 cups spinach (original recipe calls for 8 romaine lettuce leaves to use for lettuce wraps)
Brown the ground turkey in a large non-stick skillet or wok; drain the grease.
Add the peppers, ginger, garlic, and red pepper flakes.
Cook over medium-high heat about 4 min, or until the peppers have softened slightly.
Meanwhile, whisk together the peanut butter, lime juice, soy sauce, sesame oil, and cilantro.
Remove the skillet from the heat and add the peanut butter mixture to the skillet; mix well.
Serve 1 cup of the meat mixture over a bed of spinach (2 cups).

**This dish would be considered paleo if you use an almond butter.

Recipe courtesy of: The book, FIT2FAT2FIT by Drew Manning p. 146

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