1 1/3 pounds ground turkey breast, the average weight of 1 package |
2 scallions, thinly sliced |
a handful cilantro, chopped very fine, about 2 tablespoons, optional |
1 inch piece fresh ginger, grated or minced |
2 cloves garlic, minced |
1/2 red bell pepper, finely chopped |
coarse salt |
2 tablespoons mild curry paste or a handful of curry powder (preferred brand: patak's mild curry paste) |
drizzle extra-virgin olive oil |
5 crusty rolls, split |
bib or leaf lettuce |
sliced vine-ripe tomatoes |
mango chutney (preferred brands: major grey's or patak's mango chutney) |
serving suggestions: thai slaw salad, recipe follows and root vegetable chips (preferred brands: terra chips) |
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department |
1/4 european seedless cucumber, sliced into thin sticks |
1 small red bell pepper, seeded and thinly sliced |
3 scallions, thinly sliced on bias |
20 leaves fresh basil, shredded |
1/2 teaspoon crushed red pepper flakes |
1 clove garlic, minced |
1/4 cup white distilled or rice wine vinegar |
2 teaspoons sugar or 2 tablespoons honey |
1 tablespoon soy sauce |
2 tablespoons vegetable or canola oil |
1 teaspoon toasted sesame oil |
toasted sesame seeds |
