My husband and I have been making these Thai boats for years and they always hit the spot. The peanut sauce makes them super filling. The romaine lettuce, lime, and cilantro mean they taste super fresh even in the dead of winter.
Serve them up with a side of cilantro lime rice. And preferably a beer, but go with what you feel…
And the they make excellent leftovers on bowl of rice.
1 tablespoon coconut oil
2 cups shredded carrots
1 cup diced onion — about 2 small or one large onion
3 cloves minced garlic
1/2 teaspoon salt
1/2 tablespoon fresh grated ginger
1 pound ground turkey (or ground pork)
1 cup chicken stock (or vegetable stock)
1/2 cup creamy peanut butter (I prefer natural peanut butter, but any creamy peanut butter will work)
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Juice of 1 lime
1 bunch of cilantro (optional, but strongly recommended)
Sriracha (optional, but again, strongly recommended)
Romaine lettuce, washed and separated into individual leaves
Heat coconut oil in a large skillet over medium heat. Once coconut oil has melted, add carrots, onions, and salt to the skillet and allow the veggies to cook until the carrots are slightly softened and the onions are translucent, about 5 minutes.
Stir in ginger and garlic and cook another minute, until they are fragrant.
Add ground turkey to the skillet and cook until it’s browned and cooked through, breaking it into crumbles as it cooks.
Meanwhile, combine chicken stock, peanut butter, soy sauce, rice vinegar, and sesame oil in a bowl or measuring cup and whisk with a fork to combine. The peanut butter won’t mix in completely and that’s okay.
Once the meat is cooked through, add the sauce to the pan and stir it thoroughly until it’s warmed through.
Remove the skillet from heat. Top with lime juice, cilantro, and sriracha (as desired).
Scoop in romaine lettuce “boats” and serve them up like tacos.