Quick Thai Turkey Over Rice …..made Seattle way.
When the Captain and I lived in Seattle, our taste buds learned to love Thai food.
I am sure you have heard that there is a Starbucks Coffee Shop on almost every corner in Seattle and well, ….Thai food is pretty much on every block too.
Thai ranges from a very spicy to a mild food depending on how much you love spices.
I adapted this recipe from one of the restaurants in Seattle and tried to make it a healthier version.
I got to know the owner/hostess of a Thai restaurant just down the street from where we lived and she was kind enough to give me one of her recipes… which I toned down just a bit. It can easily be “toned” up, if that is your preference. 🙂
The recipe is very simple….I use ground Turkey although the original recipe called for ground sirloin and I serve it over Jasmine rice.
Since I was going to be using the green tops of scallions (or green onions) in the carrot/fresh herb topping …. I added the white part of the scallion to my turkey, chopping the little onions very fine.
As we know, turkey can be a bit dry, so I wanted to add a few other ingredients to give more flavor. After browning the salt and peppered turkey, minced garlic and onions , I added lime juice, clam juice, soy sauce, red pepper flakes and a pinch of sugar and cooked for about 10 minutes to allow the flavors to blend.
While the turkey mixture continued to cook, I prepared the topping by adding grated carrots, chopped fresh basil, chopped green onion tops, chopped fresh cilantro, lime juice and a small amount of peanut oil in a small bowl.
You can certainly use any type of rice you have on hand and I happen to have a package of Jasmine rice that is so easy and quick to prepare if you use a microwave or a skillet as I did.
Place the cooked rice on a platter and add the turkey mixture …then top with the Carrot/Fresh Herbs mixture and you have a complete meal.
Or you may add a salad of choice, bread or whatever else your little heart desires….it is your canvas, paint in your style. 🙂
The original recipe called for a fish sauce, but as I said, I toned it down a bit by using the clam sauce.
The printable recipe is below.
- 1 pound of ground turkey
- Salt and fresh ground pepper
- Juice from 3 limes (about 4 tablespoons)
- 1 tablespoon minced garlic
- 2 tablespoons of finely chopped white onion (I use the bulbs of the green onion)
- 1/2 cup of clam juice
- 3 tablespoons of soy sauce (I use reduced sodium soy sauce)
- 1 teaspoon of red pepper flakes
- pinch of sugar (optional)
- 2 cups of rice (I used a packaged Jasmine rice)
- 2 cups of julienne carrots (I used packaged matchstick-precut carrots from my supermarket)
- 1 cup of finely chopped fresh basil
- 1/2 cup of finely chopped fresh cilantro
- 1/2 cup of finely chopped tops of fresh scallions (green onions)
- 2 tablespoons of peanut oil (or oil of your choice)
- In a skillet, brown the salt and peppered turkey in 1 tablespoon of peanut oil, crumbling with a fork until the pink is gone.
- Add 3 tablespoons of the lime juice, red pepper flakes, chopped white onion, minced garlic, soy sauce, clam juice, and pinch of sugar to the turkey mixture and cook for about 10 minutes allowing the flavors to combine.
- Meanwhile prepare the rice and cover until time to serve.
- Also at this time, add the grated carrots, 1/2 cup of chopped cilantro, 1/2 cup of chopped basil, 1/2 cup of chopped green tops of scallions in a small bowl. Whisk remaining tablespoon of lime juice and tablespoon of peanut oil...tossing lightly into carrot/herb mixture. Set aside to use as the topping for the turkey.
- Remove the turkey from heat and stir in remaining 1/2 cup of chopped basil.
- When ready to serve, place the cooked rice on a platter and add the ground turkey mixture.
- Top with the carrot mixture and serve.
- This recipe is very quick and easy if you use prepared chopped carrots and packaged rice....but you may prefer to chop your veggies in a processor and cook your rice from scratch. I have done both and recipe is still a quick recipe. 🙂