Spicy Green Curry Turkey Lettuce Wraps with Pickled Radishes

These Thai-inspired lettuce wraps are a flavor explosion in every bite. Tender ground turkey and edamame are tossed in a creamy green curry sauce made with sour cream, curry paste and lime juice, then served in crisp romaine leaves. The tangy pickled radishes and crunchy fried onions add the perfect contrast of textures and flavors.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you want something quick, healthy and absolutely delicious. Each wrap is cool, crunchy and packed with zesty, bold flavors that will leave you craving more.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Green Curry PasteView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter the lime. Trim and thinly slice radishes into rounds. Trim the root end from lettuce and separate leaves. In a small bowl, mix together chili sauce, sour cream, half the green curry paste, 2 tablespoons water, ¾ teaspoon sugar and juice from half the lime (for 4 servings, use all curry paste, 4 tablespoons water and 2 teaspoons sugar).
2. In another small bowl, combine radishes, lime zest, vinegar, 1 teaspoon sugar, juice from one lime wedge and a pinch of salt and pepper (for 4 servings, use 2 teaspoons sugar and juice from two lime wedges). Stir and set aside to pickle, stirring occasionally. Taste and add more sugar if you prefer a sweeter pickle.
3. Open the package of ground turkey and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add turkey and edamame; season with a pinch of salt and pepper. Cook, stirring occasionally, until turkey is browned and cooked through, 4-6 minutes. Remove pan from heat and pour the creamy curry sauce over the turkey mixture; stir to coat.
4. Divide lettuce leaves between plates. Fill with the green curry turkey mixture. Top with pickled radishes (drain first) and crispy fried onions. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken is a great substitute and will work perfectly in this recipe.

How do I store leftovers?

Store the filling and lettuce separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.

Can I make this recipe dairy-free?

Yes, you can substitute the sour cream with a dairy-free alternative like coconut cream or a vegan sour cream.