Say what you’d like about this dish. It’s definitely not authentic, a fact Melissa Clark admits to in her book, Cook This Now. What it is is good. And good for you–a decidedly lighter version inspired by the Thai takeout we all know and love. As an added bonus, it makes for fantastic leftovers–something I’m especially glad for now that they school year is about to start back up.
Thai-Style Ground Turkey with Chiles and Basil
adapted from Melissa Clark, Cook This Now
2 TBSP reduced-sodium soy sauce
1 TBSP Asian fish sauce
1 TBSP Sriracha
zest and juice of one lime
1/2 tsp. light brown sugar
1 TBSP peanut oil
1 TBSP finely chopped or grated ginger root
4 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
2 large scallions, chopped, dark green parts reserved for garnish
1 lb. ground turkey
1 carrot, peeled and thinly sliced
1 1/2 c. fresh sugar snap peas
1/2 c. chopped fresh Thai or regular basil
white or brown rice, for serving
lime wedges and chopped peanuts, for serving
1. In a small bowl, whisk together soy sauce, fish sauce, Sriracha, lime zest,
lime juice and sugar.
2. Heat oil in a large skillet over medium-high heat. Add ginger,
garlic, jalapeño and chopped scallion. Cook, stirring, until slightly
softened, about a minute.
3. Stir in turkey. Cook meat, breaking it up with
a fork, until it is no longer pink, about 5 minutes. Stir in carrots and peas and cook 2 minutes more.
4. Add soy sauce mixture and cook 1 additional minute, until
flavors come together. Remove from heat and stir in basil. To serve, divide rice among four bowls. Serve turkey on top of or alongside rice. Garnish with scallion greens, lime wedges, and peanuts. Make sure soy sauce and Sriracha are available for each person to adjust dish to their tastes.