Prep 10 mins
Cook 45 mins
These are lucious little loaves cooked in a muffin tin. You can chop the scallions, cilantro, lemongrass and garlic together in a food processor to save time. This recipe needs no salt or pepper. You can buy Thai Peanut Sauce already made, but I've included a recipe in case you like making your own. Judge the hot pepper by your own tastes.
Spicy Thai Peanut Sauce
- 1⁄4 cup peanut butter
- 2 garlic cloves, quartered
- 1 tablespoon fresh ginger (chopped)
- 1 small fresh hot pepper, remove seeds and dice
- 1⁄4 cup peanut oil
- 2 tablespoons soy sauce
- 2 tablespoons Splenda granular
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1⁄4 cup strong tea
- 6 medium scallions, trim and include white and green
- 1⁄3 cup packed fresh cilantro
- 1 stalk lemongrass (can use lemon zest from 1/2 lemon)
- 2 garlic cloves
- 1 lb ground turkey (mixed light and dark)
- 1⁄2 cup instant brown rice (out of the box)
- 1⁄4 cup unsweetend low-fat coconut milk (from 14 ounce can)
- 1 egg, slightly beaten
- 1⁄4 cup breadcrumbs (plain, dried)
- 1⁄2 cup thai peanut sauce
- 2 tablespoons sesame oil
- 1⁄2 cup coconut milk (or whatever is remaining in the can)
- 1⁄4 cup peanut sauce
- 1 tablespoon raw sugar (turbinado)
- Preheat oven to 400 degrees F.
- Coat 6 muffin pan cups with nonstick spray.
- THAI PEANUT SAUCE:.
- Puree all ingredients together to make an almost smooth sauce.
- Chunky peanut butter can be used for more texture.
- Pulse scallions, cilantro, lemongrass and garlic 8 to 10 times in food processor until finely chopped.
- Scrape into large bowl.
- Add turkey, rice, 1/2 cup each of coconut milk and peanut sauce, and the sesame oil.
- Mix thoroughly with your hands.
- Pack turkey mixture into the muffin cups.
- Bake until center reads 170 degrees F (30 - 35 minutes).
- Remove from tins to serve.
- Whisk together coconut milk, peanut sauce and sugar.
- Warm slightly.
- Drizzle on loaves or serve separately.
Amazing meal. It's getting 5 stars for flavor and overall reception from my enthusiastic family, but 4 stars for two reasons. First, the lemon grass was really hard to chop up fine enough to make it truly edible. I think that I'll have to get a food processor and try to manage that way. Second, there was too much moisture in the meat mixture to get it to hold together nicely. Next time, I'll decrease the coconut milk or increase the meat amount. Overall, I'm still giving it 5 stars because the peanut sauce was wonderful and we'll make that often. Cool Monday, cool recipe. Thanks!