Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers
Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers has so many good flavors going on, and Thai food fans will enjoy this recipe! Use Stir-Fry Recipes 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 (0r sweetener of your choice.) 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!
My Tips for Stir-Frying:
If you’re new to stir-frying, before you make this Thai Turkey Stir-Fry you might want to read the basic rules for stir-frying that I learned many years ago when I studied Chinese cooking. Once you’ve mastered those basic techniques, you can make an endless variety of good-tasting dishes!
How to Make Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers:
(Scroll down for complete printable recipe.)
- Whisk together fresh-frozen lime juice, Red Boat Fish Sauce (affiliate link), Sriracha Sauce (affiliate link), Gluten-Free Soy Sauce (affiliate link), and Agave Nectar or other sweetener to make the stir-fry sauce.
- Cut the onion and red bell pepper into same-size slivers.
- Cut the garlic cloves into slices.
- Coarsely chop the basil after you’ve prepped the other ingredients. 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.
- 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. (This is called “seasoning the oil.”)
- 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 turkey, 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.
More Tasty Recipes for Stir-Fry Dishes:
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
Stir Fry Sauce Ingredients
- 2 T fresh-squeezed lime juice (see notes)
- 1 T fish sauce (see notes)
- 1 T Sriracha Sauce
- 1 T soy sauce (see notes)
- 1 T sweetener of your choice (see notes)
- 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)
- 3 large cloves garlic, cut in slices (for seasoning the oil)
- 1 cup 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 (or preferred sweetener) to make the stir-fry sauce.
- Cut the onion into thin slivers.
- 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 wok 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.
I make this with my fresh-frozen lime juice. I love Red Boat Fish Sauce and it’s gluten-free and Paleo. I used Tamari Gluten Free Soy Sauce. If you don't mind a few carbs, a sweetener like agave nectar will hold the sauce together better, or use something like sugar-free maple syrup.
Recipe created by Kalyn and Jake
Amount Per Serving: Calories: 273 Total Fat: 14g Saturated Fat: 3g Unsaturated Fat: 9g Cholesterol: 118mg Sodium: 555mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 32g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re eating this Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers 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. 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.