Thai Basil Turkey is one of those fun, easy dinners you can throw together fairly quickly, especially if you prepare the garnishes ahead of time. And be generous with those garnishes!Jump to Recipe
I love recipes that combine opposing flavors – sweet/salty, fresh/cooked, etc. It just makes the dish more interesting. This recipe, when garnished generously, combines fresh, cool cucumber with comforting, creamy turkey, zingy lime, salty fish sauce and pungent green onions. It gets bonus points for being easy to make, and it comes together quickly! We have it often on a week day when I’ve prepared the garnishes ahead.
If you like, you can substitute ground chicken for the turkey. I prefer the flavor of turkey, but that’s totally your call.
I hope you enjoy it as much as we do!
Thai Basil TurkeyCourse: MainCuisine: AIP, PaleoDifficulty: Super Easy
Thai Basil Turkey is one of those easy dinners you can throw together fairly quickly, especially if you prepare the garnishes ahead of time. And be generous with those garnishes!
1 T. coconut oil
1 lb. ground turkey (or chicken)
2 cloves of garlic, minced
2 t. ground ginger
3 T. fish sauce
1 C. full fat coconut milk
3 T. chopped fresh basil (Thai or sweet)
Rice of your choice (Note: If you haven’t yet re-introduced rice successfully, try cauli rice, or plantain rice.)
1 cucumber, sliced lengthwise, seeded, and sliced into half-moons (for garnish)
Scallions (for garnish)
Limes, ends cut off, quartered (for garnish)
- In a large saucepan, melt coconut oil over medium high heat.
- Add turkey and brown until no pink remains. (Ok, it won’t actually get brown since it’s turkey. It’ll be more white.)
- Add garlic and ginger. Sauté for about a minute.
- Turn heat down to medium. Add fish sauce and coconut milk. Heat through.
- Add basil. Sauté for a minute.
- Serve immediately over your rice choice with garnishes.
- Pro tip: offer crushed red pepper as a garnish for the non-AIPers in your life. 🙂