Thai Lettuce Cups = Crazy Delicious

These were, like da bomb (my nephew is insisting people use that expression). Now, I make lots of stuff all the time, and not all of it is blog-worthy. So, rest-assured you can believe what I say.

These cups are loaded with juicy ground animal seasoned with the most delectable of Thai flavors. I mean, the blending of coriander, ginger, garlic and cilantro just explodes in your mouth with flavorful goodness. That is, if you like cilantro. I suppose you could leave it out if you don't like cilantro, maybe substitute Thai basil or mint. But I love cilantro. People either love it or hate it. There is actually a whole community of peeps who hate it: check it: I hate cilantro.com.

Anyway, the recipe is below. I substituted ground turkey for the ground pork and coriander seeds for coriander root. I also left out the chiles because I am a spicy-hot wimp. I credit this recipe to the appropriately named book: Thai by Lesley Mackley.

Not sure where to get Thai ingredients? Sampang Asia should have everything you need.

That Lettuce Cups

• 4 garlic cloves
• 2 fresh red chiles, seeded and finely chopped
• 1 T (tablespooon) chopped coriander root
• 1 T grated fresh ginger
• 3 T veggie oil
• 1 T hot water
• 1.2 lbs ground pork, chicken, or turkey
• 2 fresh kaffir lime leaves, shredded finely
• 2 T fish sauce
• 1 T light brown sugar
• 2 T coursely chopped fresh cilantro
• 1 head of iceberg lettuce
  
  Garnish:
• More chopped fresh cilantro
• Thin strips of red chile

1. Place the garlic, chile, coriander root, ginger, oil and water in a blender or food processor and blend until smooth. Transfer to a wok or skillet.
2. Heat and stir the paste for 4 minutes over medium heat, then increase the heat and add the ground meat. Stir-fry for 3 minutes, or until colored.
3. Add the lime leaves, fish sauce, sugar and chopped cilantro. Continue to cook, stiring, until the pork is dry.
4. Break up the head of lettuce into cups and serve with the meat mixture, garnished.