Thai Stir-Fried Turkey and Basil (Pad Kra Pao)

Prepare your wok or a large heavy-bottomed skillet over medium-high heat. Add a tiny splash of oil and heat until shimmering.

Add the ground turkey and stir-fry vigorously, breaking it into small, uniform crumbles. Cook until the meat is browned and beginning to crisp at the edges.

Toss in the diced green peppers and continue to stir-fry for 2 minutes until they soften but retain a vibrant color.

Stir in the palm sugar, and a generous splash of fish sauce (not listed in macros, use sparingly), ensuring the sugar melts into a glossy, dark glaze that coats the turkey.

Fold in the fresh spinach and cook just until wilted, about 60 seconds. The spinach will add moisture and earthiness.

Remove from heat immediately. The aroma should be savory, sweet, and deeply aromatic.

Serve over the warm cooked long-grain rice, ensuring the pan juices drizzle over the grains. Garnish with fresh Thai basil if available, or extra chili for heat.