Thai Basil Ground Turkey Lettuce Cups

Savory ground turkey gets a quick fish-sauce glaze and a final handful of Thai basil, then goes to the table with crisp lettuce, cucumber, lime, and jasmine rice.

30 min

4 servings

Thai basil turkey fills crisp lettuce leaves beside cucumber, lime, and jasmine rice.

Ingredients

1 lb ground turkey

1 tbsp neutral oil

3 garlic cloves, finely minced

2 shallots, thinly sliced

1 fresh Thai bird chile, thinly sliced

2 tbsp fish sauce

1 tbsp low-sodium soy sauce

2 tsp packed light brown sugar

2 tbsp water

1 cup jasmine rice

1 1/2 cups water

1 head butter lettuce, leaves separated

1 English cucumber, thinly sliced

1 packed cup Thai basil leaves, stems removed

2 scallions, thinly sliced

1 lime, cut into wedges

Equipment

Wok or 12-inch skillet · Small covered saucepan · Instant-read thermometer · Fine-mesh sieve · Small bowl

Keep the basil bright

Fold the Thai basil in after turning off the heat so its fragrance stays fresh.

Let everyone build cups

Keep lettuce, turkey, cucumber, rice, scallions, and lime separate for easy assembly.

Start rice and prep

01. Rinse jasmine rice, cook it covered with water until tender, then let it stand while the turkey cooks.

02. Dry lettuce leaves; slice cucumber, scallions, shallots, and chile, and mince the garlic.

Mix sauce and brown turkey

03. Whisk fish sauce, soy, brown sugar, water, and a squeeze of lime until the sugar dissolves.

04. Brown turkey in shimmering oil, breaking it into crumbles; check that the center reaches 165 F.

Build the basil turkey

05. Stir garlic, shallots, and Thai chile through the turkey until fragrant without scorching the garlic.

06. Add the sauce and toss until it reduces to a glossy coating instead of pooling in the wok.

Fill and serve

07. Turn off the heat and fold in Thai basil until just wilted and still bright green.

08. Spoon turkey into lettuce leaves; serve with cucumber, scallions, jasmine rice, and lime wedges.