Ingredients:
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 eggs, 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)
Directions:
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.
LOAVES:.
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.
SAUCE:.
Whisk together coconut milk, peanut sauce and sugar.
Warm slightly.
Drizzle on loaves or serve separately.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.