Heat the oil in a large frying pan over a high heat. Meanwhile, to make the Thai spice mixture, put the roughly chopped lemongrass, red onion and garlic, the deseeded and chopped chilli, and the root ginger into a small food processor. Whizz until you have a coarse paste.
Add the turkey mince to the hot pan, stirring occasionally until browned and thoroughly cooked with no pink showing. This should take about 5 minutes. Add the lime juice to the turkey, along with the Thai spice mixture, chilli powder and fish sauce. Stir the mixture until everything is thoroughly combined.
Meanwhile, cook the rice following the pack instructions. While the rice is cooking, roughly chop the mint and coriander leaves and separate the little gem lettuce leaves.
Stir the herbs into the turkey and serve with the lettuce leaves and rice.
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