Lettuce leaves stuffed with Thai turkey

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Preparation time: 30 minutes
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Cook time: 20 minutes
Olymel lettuce leaves stuffed with Thai turkey


5 kg 11 lb Olymel chicken thighs, cut into strips
4 4 large onions, chopped
6 6 large carrots, julienned
125 g 4 oz ginger, chopped finely
20 20 garlic cloves, chopped finely
1.25 l 5 cup coconut milk
500 ml 2 cup chicken bouillon
600 ml 1 1/4 cup soy sauce
350 g 1 cup honey
125 ml 1/2 cup red curry paste
45 ml 3 tbsp sambal oeleck
6 6 limes, juice and the peel
100 100 leaves (large) of romaine or Boston lettuce
4 4 red peppers, julienned
- - Fresh cilantro, to taste
- - Vegetable oil, for cooking
- - Salt and pepper


  • In a large rondeau, heat a drizzle of oil to medium-high heat, and cook ¼ of the chicken strips until they are slightly coloured. Add salt and pepper, remove and set to the side. Do the same with the rest of the strips.
  • In the same rondeau, cook the onions until transparent.
  • Add the carrots, the ginger and the garlic and continue cooking for 5 minutes.
  • Pour in the coconut milk, the bouillon, the soy sauce, the honey, the curry paste and the sambal. Mix well.
  • Put in the turkey strips back in, bring to a simmer, stirring regularly. Cook until the sauce starts to coat the back of the spoon. 
  • Add the lime juice and zest, stir thoroughly and remove from the heat.
  • When you serve, put 2 lettuce leaves on a plate, and stuff with the seasoned turkey, and decorate with julienned pepper and cilantro leaves.

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