Lemongrass turkey and rice noodle lettuce cups with coconut curry

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Lemongrass turkey and rice noodle lettuce cups with coconut curry

Dairy-Free

2 Servings, 700 Calories/Serving

15–20 Minutes (Conventional oven)

6 Minutes (Microwave oven)

Bright lemongrass, grated ginger, a sweet and savory curry sauce, and rice noodles take these Thai-inspired lettuce cups from appetizer to main-course territory.

Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

In your tray:
Ground turkey
Flat rice noodles
Organic onion
Organic shredded cabbage
Extra virgin olive oil
Crushed tomatoes
Lemongrass
Organic garlic
Organic ginger
Turmeric
Kosher salt
In your bag:
Organic baby iceberg lettuce
Sunbasket coconut curry (coconut milk - ginger - garlic - gluten-free tamari - fish sauce - turmeric)
Organic lime
Pickled organic shredded carrots (carrots - rice vinegar)
Fried shallots

Nutrition per serving

Calories: 700, Protein: 27g (54% DV), Fiber: 7g (28% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 70mg (23% DV), Sodium: 1360mg (57% DV), Carbohydrates: 54g (18% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy), Tree Nuts (coconut), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

Heat the lemongrass turkey

Choose your heating method

Conventional oven | 15–20 minutes

Heat the oven to 425°F.

Remove the plastic from the tray. Sprinkle the lemongrass turkey with 2 tablespoons water. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake for 5 to 10 minutes more, or until heated through.

Microwave oven | 6 minutes

Remove the plastic from the tray. Sprinkle the lemongrass turkey with 2 tablespoons water. Place a damp paper towel over the top of the tray and microwave for 3 minutes. Stir, re-cover, and microwave for 3 minutes more, or until heated through.

While the lemongrass turkey is heating, prepare the remaining ingredients.

Prep the lettuce and toppings

Trim the root end from the lettuce; separate the leaves.
Stir the coconut curry.
Cut the lime into wedges.

Serve

Season the lemongrass turkey to taste with salt and pepper. Transfer the lettuce leaves to individual plates, top with the lemongrass turkey, and drizzle with the coconut curry. Garnish with the pickled carrots and fried shallots and serve with the lime wedges.

Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.

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