Thai Tomato Basil Turkey
February 29, 2012 § Leave a Comment
One of my favorite dishes at Thai restaurants is the Mint Leaf Chicken. Flavorful ground meat, fried egg with runny yolks, and rice to sop it all up. Heaven on a plate.
This version has tomato paste in it just because I love tomato-y foods. If you omit that, its pretty close to the Mint Leaf Chicken dish you order at restaurants. Super easy to make (all in one pan, even the fried egg if you give it a quick wipe before frying) and faster than going out.
- 1.25 lb ground lean turkey
- 4 cloves garlic, minced
- 3 shallots, diced small
- 6 kaffir lime leaves
- 1/2 tsp crushed red pepper
- juice from 1/2 a lime
- 1/4 medium yellow onion, about 1″ strips
- 1/2 red bell pepper, about 1″ strips
- 2 tsp soy sauce
- 3 tbsp tomato paste (or ketchup)
- 1 1/2 tbsp fish sauce
- 1 c fresh Thai basil, whole leaves
In an oiled pan over medium heat, add garlic and cook till fragrant, about 1-2 mins.
Add shallots, cook for another 2-3 mins.
Add kaffir lime leaves and crushed red pepper, cook for about 1 min, making sure to squish the leaves as you move it around in the pan.
Turn the heat up to medium high or high, depending on your stoves heat. I used high, you could really hear it sizzle and pop.
Add the turkey, break up and cook until no longer pink and it is in small crumbles.
Add lime juice, onions, peppers, soy sauce, and tomato paste. Stir to mix well.
Add fish sauce and basil leaves, stir to incorporate.
Serve with a fried egg on top (with runny yolks of course) and some quinoa, rice, or whatever you like on the side.
Also super yummy if you serve it with raw whole cabbage leaves (like lettuce wraps), little green eggplants, or cucumber slices as Hors d’oeuvres!