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Keto Thai Turkey Lettuce Cups Recipe

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Atkins Keto Thai Turkey Lettuce Cups
6.5g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
36.6g

Protein

21.4g

Fat

3g

Fiber

364.7cal

Calories

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INGREDIENTS

  • 1 Tbsp Olive Oil
  • 16 oz Ground Turkey
  • 0 1/2 cup Scallion, raw
  • 3 teaspoon(s) Thai Kitchen red curry paste
  • 1 1/2 teaspoon Ginger root, fresh gated
  • 1 1/2 tsp Garlic
  • 0 1/4 tsp Salt
  • 3 Tbsp Peanut Butter, natural creamy
  • 2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
  • 1 1/2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
  • 1 1/2 Tbsp Tamari Soy Sauce
  • 0 1/2 teaspoon Sambal Oelek Ground Fresh Chili Paste
  • 8 Large Leaf (15g) Butterhead Lettuce (Includes Boston and Bibb types), Raw
  • 0 1/2 cup Carrots, raw, shredded
  • 1 1/3 cup Red Bell Pepper (sliced)

DIRECTIONS

  1. In a 10-inch skillet, warm oil over medium heat. Add ground turkey and sauté, stirring with a spoon to gently break up until almost fully cooked, about 7 minutes. Add ¼ cup thinly sliced white and light green portions of scallions, curry paste, 1 teaspoon ginger, 1 teaspoon minced or pressed garlic, and salt. Stir to combine and evenly distribute while continuing to sauté until turkey is fully cooked, about 3 more minutes. Remove from heat and set Thai turkey aside.
  2. In a small bowl, whisk together the peanut butter, lime juice, vinegar, tamari, chili paste, and remaining ginger (1/2 teaspoon) and garlic (1/2 teaspoon). 
  3. To assemble the lettuce cups, place a packed ¼ cup of Thai turkey into each lettuce leaf. Sprinkle each filled lettuce cup with 1 tablespoon grated carrot, ½ tablespoon sliced dark green portion of scallions, and about 2 slices of red bell pepper. Drizzle with 1 tablespoon peanut sauce, and serve. Each serving is two filled lettuce cups.

Cooking Tip