Recipe May 2014
Thai Lettuce Wraps
For this recipe, you can use any lean ground meat that you prefer, this one in particular uses beef.
1 Sweet Potato, sliced into pieces
1 bunch Rainbow Carrots, sliced
1 1/2 pounds Lean Ground Beef
2 diced Garlic Cloves
1 tablespoon Thai Red Curry Paste
1 tablespoon Tamari or Soy Sauce
1 tablespoon Fish Sauce
1/4 cup Scallions (Green Onion) sliced small
6 ounces White Mushrooms, diced very small
Butter Lettuce, clean and dry leaves
Preheat oven to 375 F with the rack in the middle. Prepare a cookie sheet with parchment or a Silpat liner. Slice sweet potatoes and carrots into bite size pieces. Toss with some olive oil. cinnamon, garlic salt and black pepper. Spread in a single layer on the cookie sheet. Roast for about 35 to 40 minutes until soft and slightly browned. When cool enough to handle slice into very small pieces.
In a large saute pan brown beef and garlic over medium high heat. As meat cooks add Thai red curry paste, tamari and fish sauce, Add mushrooms and scallion for the last few minutes of cook time. Add 1 cup roasted sweet potatoes and carrots and carefully fold in to blend with the beef.
Plate Thai meat mixture on top of butter lettuce leaves. Top with diced scallions and Sriracha.
Referenced from www.familyfreshcooking.com