Red Curry Chicken Rissole Lettuce Cups
Juicy red curry chicken rissoles wrapped in crisp butter lettuce for a quick, flavorful low-carb dinner ready in under an hour.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large
Ingredients
Main ingredients
- 1 pound Ground turkey your star protein
- 1 Red bell pepper small diced
- 1 Jalapeno minced
- Curry powder for that warm red curry flavor
- Fresh ginger minced
- 2 Garlic cloves minced
- Kosher salt
- Sesame oil
- Rice wine vinegar
- Butter lettuce leaves as wraps
Instructions
Instructions
- Toss turkey, diced bell pepper, jalapeno, curry powder, ginger, garlic, salt, sesame oil, and rice wine vinegar into a bowl.
- Use hands or spoon to mix everything thoroughly until well combined.
- Shape mixture into small rissoles about 2 inches wide.
- Heat large skillet over medium, add oil or spray, and cook rissoles 4–5 minutes per side until golden and cooked through.
- Transfer cooked rissoles to a plate and rest for around 2 minutes.
- Wrap each rissole in a butter lettuce leaf, add optional slaw or dip, and serve.
Notes
Serve warm inside butter lettuce cups with optional dipping sauce or coleslaw. Store cooked patties in fridge up to 3 days or freeze for meal prep.