Dinner · Thai · 10 min
Thai Stir-Fried Turkey and Basil (Pad Kra Pao)
- Calories
- 700
- Protein
- 71g
- Carbs
- 50g
- Fat
- 25g
Ingredients
- 329.1 g Ground Turkey, raw
- 104.7 g Rice, white, long-grain, cooked
- 69.8 g Spinach, raw
- 69.8 g Peppers, bell, green, diced
- 12.6 g Palm sugar (added for authentic glaze)
Method
- 01Prepare your wok or a large heavy-bottomed skillet over medium-high heat. Add a tiny splash of oil and heat until shimmering.
- 02Add 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.
- 03Toss in the diced green peppers and continue to stir-fry for 2 minutes until they soften but retain a vibrant color.
- 04Stir 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.
- 05Fold in the fresh spinach and cook just until wilted, about 60 seconds. The spinach will add moisture and earthiness.
- 06Remove from heat immediately. The aroma should be savory, sweet, and deeply aromatic.
- 07Serve 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.
Cook it with the whole plan around it
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