Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers
There are so many good flavors in this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers and this tasty recipe is low-carb, low-glycemic, dairy-free, and South Beach Phase One (and gluten-free with the right ingredient choices). Use the Diet-Type Index to find more recipes like this one.
I’ve mentioned how I’m working to embrace ground turkey, after years of thinking it was rather bland in the flavor department. And lately I’m really loving it, especially when it’s in a highly-seasoned recipe like this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers.
In this dish the oil is seasoned with onion onion and garlic, and then the cooked turkey is flavored with a stir-fry sauce that has fresh-frozen lime juice, Red Boat Fish Sauce, Sriracha Sauce, Tamari Gluten Free Soy Sauce, and just a touch of Agave Nectar. With the addition of red bell this recipe has the sour-sweet-spicy-salty-bitter flavor notes that make Thai cooking so distinctive. Use your garden basil if you have some!
If you’re new to stir-frying, you might want to read the basic rules for stir-frying that I learned many years ago when I studied Chinese cooking before you make this Thai Turkey Stir-Fry. Once you’ve mastered those basic techniques, you can make an endless variety of good-tasting dishes!
Whisk together fresh-frozen lime juice, Red Boat Fish Sauce, Sriracha Sauce, Tamari Gluten Free Soy Sauce, and Agave Nectar to make the stir-fry sauce. Cut the onion and red bell pepper into same-size slivers. Cut the garlic cloves into slices. I still had basil left growing in my herb pots, but this would be a great reason to splurge on Thai Basil at the market. Coarsely chop the basil after you’ve prepped the other ingredients
If you don’t have a Wok, use a large heavy frying pan. Heat the pan before you add the oil. Add oil and when it’s hot add garlic and cook just until it’s fragrant. Remove garlic and discard. Then add red bell pepper and onion and stir-fry over high heat for 1-2 minutes. Remove to a bowl. Add the other teaspoon of oil if needed, add tturkey, and stir-fry about 5 minutes, breaking it apart as it cooks. Cook the turkey until any liquid has evaporated and it’s starting to brown slightly.
Add the peppers back to the wok and cook 2 minutes. Add the chopped basil and cook 1 minute. Add the sauce and cook until it’s absorbed into the meat and the whole dish is hot, about 2 minutes. Serve hot.
Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers
(Makes about 6 servings, depending on what else is included in the meal; recipe created by Kalyn and Jake. If you’re new to stir-frying, you might want to read the basic rules for stir-frying before you make this.)
Stir-Fry Sauce Ingredients:
2 T fresh-squeezed or fresh-frozen lime juice
1 T fish sauce (I love Red Boat Fish Sauce and it’s gluten-free and Paleo)
1 T Sriracha Sauce
1 T soy sauce (I used Tamari Gluten Free Soy Sauce)
1 T Agave Nectar (or honey, cane sugar, or something like Stevia-in-the-Raw Granulated Sweetener if you prefer)
1 onion, cut in slivers
1 red bell pepper, cut in thin strips
1 T + 1 tsp. high smoke point oil (such as avocado oil, peanut oil, or grapeseed oil)
2-3 large cloves garlic, cut in slices (for seasoning the oil)
1-2 cups chopped basil leaves or Thai basil leaves (more or less to taste and depending on whether you have to buy basil)
1 1/2 lb. lean ground turkey
Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce. Cut the onion into thin slivers and cut the red bell pepper into strips. Peel and slice the garlic.
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. When you smell garlic (less than one minute) remove the garlic and discard.
Add the onion slivers and bell pepper strips to the woke and stir-fry for 1-2 minutes (just until they’re starting to soften), then remove to a bowl. Add the other teaspoon of oil if it seem like you need it, then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner 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 right away.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re eating this Thai Turkey Stir-fry for Phase One of the South Beach Diet, you may wish to use Stevia-in-the-Raw granulated or another approved sweetener. (But even if you make it with Agave Nectar like I did, it’s still very low in carbs with all the other low-glycemic ingredients, so I might still eat it for Phase One. I also think it’s low enough in carbs to work for most other low-carb eating plans.)
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Ideas for Stir-Fry Recipes You Might Like:
Fried Cauliflower Rice with Shrimp, Sugar Snap Peas, and Red Pepper ~ Kalyn’s Kitchen
Garlic Beef, Broccoli, and Cauliflower Stir Fry ~ The Little Kitchen
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil ~ Kalyn’s Kitchen