Busy busy.
Here is a very tasty and quick thai dish I made tonight. The recipe is based on this after googling in search of a recipe for a dish we had Sunday night at a Thai restaurant in Milpitas. The dish we had was minced pork with eggplant and Thai basil. We all agreed it was the best of everything we ordered.
Since I had nearly a bunch of extra Thai basil and some ground turkey I thought I’d try to recreate the basic taste I enjoyed Sunday. No eggplant but some peppers in the crisper so I adjusted.
Enjoy!
Minced Turkey with Thai Basil
Serving Size : 4 to 6
Preparation Time :0:15
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
4 cloves garlic — minced
2/3 cup red and green bell pepper — 1/2″ cubes
1/4 cup onion — diced
1 pound turkey, ground
2 tablespoons chili paste — or use a few or a lot of minced fresh red thai chilis
2 tablespoons oyster sauce — I like Dragonfly brand (no added MSG)
3 tablespoons fish sauce — I’ve been using Squid Brand
2 teaspoons brown sugar — or sucanat or palm sugar
1 cup thai basil — roughly chopped
Heat oil in a wok or skillet over medium heat. Add minced garlic and saute until golden. Add peppers and onions. Saute a few more minutes.
Turn up heat and add ground turkey. Add a bit of water if contents start to get too dry. When nearly cooked through add the chili paste, oyster sauce, fish sauce and brown sugar. Stir in the sauces and reduce down until it coats the turkey. Add the chopped thai basil and cook a few more minutes.
Serve with jasmine rice and a side of stir-fried or steamed veggies
Variations:
Use pork, beef, lamb, chicken or duck
For fun, serve in lettuce cups
