1 pound ground turkey
¾ cup finely chopped onions
1 tablespoon ground chili paste
2 tablespoons fish sauce
¼ cup water
In a large fry pan, saute the onions in oil until brown. Add
the chili paste and ground turkey. dd just enough water to loosen
the meat. Use a potato masher to make the mixture fine. Cook until
just done. Add the fish sauce. Taste and correct the seasonings.
1 cup carrots, grated
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
Romaine lettuce leaves
Shred the carrots into small bowl. Add the chopped cilantro,
mint and fresh lime juice. Stir to mix.
To serve, mound the carrots on a plate, put the meat in a bowl
and garnish with romaine lettuce leaves. To eat, spoon some
carrots on a lettuce leaf, then add some meat. Wrap and eat.
Cheryl’s notes: Fish sauce and ground chili paste are
available in the Thai section of larger supermarkets or at your
local health food store. This recipe is adapted from one by Kerry
Altiero, chef and co-owner of Café Miranda in Rockland, Maine. I
liken it to a "Thai taco."