This Thai Basil recipe is a family favorite and is a great weeknight dinner since it is so quick to throw together.
A lot of the recipes that I share with you are recipes that I slightly change each time to suit whatever vegetables I happen to have on hand. When I first started making this I would use Thai chillies, but then once again summer came around, our garden was in full swing and we had an overabundance of red bell peppers. So, I started to replace the Thai chillies with red bell pepper, and over time bell peppers became a permanent ingredient. If you enjoy a spicier dish you can always replace the red bell pepper with Thai chillies.
You can also add in some other veggie to add more bulk and fiber to this dish. Broccoli and carrots but add some great flavor and color!
This recipe really shines when stir fried in a wok, and my directions will reflect that technique. But…. you will notice in my pictures I am just using a large high sided pan. I do own a wok, but I have never been able to get the technique down! Everything I’ve cooked in it always sticks I’m sure I’m not using enough oil or it’s not hot enough. I’m not honestly sure, I’ve watched videos I’ve read tutorials, and I just cannot seem to get food to not stick. If you have that technique down awesome, but please know that either way this dish will turn out wonderful.
243 calories, 10C, 10F, 23P
1/2 lbs. ground turkey
1 medium onion, sliced
2 red bell peppers, cut in strips
2 cups fresh Thai basil or regular basil sliced into ribbons
1 tbsp sesame oil
3 cloves garlic minced
2 tbsp fresh squeezed lime juice
2 tbsp low sodium soy sauce.
2 tbsp fish sauce
1 tbsp sriracha
1/2 tbsp Garlic Chili sauce
In a large bowl whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and brown sugar to make the stir-fry sauce.
Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil. Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery), add the garlic cloves, and cook the garlic just until it’s fragrant.
Add the onion slivers and bell pepper strips to the woke and stir-fry for 1-2 minutes, just until they are starting to soften but still have some crunch to them, then remove to a bowl.
Then add the ground turkey and stir-fry, breaking apart as it cooks. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.
Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.
Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot.
Serve on its own or over a bowl of rice.