Ground chicken or turkey gets a knockout punch of flavor from red curry paste, ginger, and garlic and a subtle sweetness from chopped dates. Serve this in lettuce cups or nappa cabbage leaves topped with fresh mint for a light, summer meal. I didn’t have the right type of lettuce for serving in cups so I just put this on top of bowl of salad greens and it was fantastic. Easy, fast and delicious!
Spiced Chicken and Dates in Lettuce Cups
Ingredients
4 ounces Medjool dates, pitted, coarsely chopped (about 1/2 cup)
3 tablespoons vegetable oil
1 pound ground chicken or turkey
5 scallions, white and dark green parts separated, sliced
1 1″ piece ginger, finely chopped or grated
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 tablespoons plus 1 1/2 teaspoons red curry paste
Bibb lettuce, nappa cabbage or Romain lettuce leaves
1/2 cup mint leaves, torn
Directions
- Place dates in a small bowl and pour 1/2 cup hot water to cover, set aside.
- Heat oil in a large skillet over medium-high heat. Add the ground chicken or turkey in an even layer and cook, undisturbed, until golden brown underneath, about 5 minutes. Add white part of scallions, ginger, garlic, red pepper flakes and salt, stir to break up the chicken and mix together. Stir constantly for about 3-4 minutes until chicken has cooked through.
- Add the curry paste and stir, cooking for another minute. Add the dates and soaking water, stirring until liquid is absorbed and evaporated, about 1-2 minutes.
- Remove from heat. Add green parts of scallions. Serve in lettuce cups or over bowl of salad greens and top with torn mint leaves.
Adapted from Yotam Ottolenghi
judymatusky.com