Lettuce leaves stuffed with Thai turkey

Ingredients

Metric

Imperial

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.