Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

follow on twitter

Thai turkey stir-fry with chilli and basil

  • Serves 2
  • Total time 20 mins
0.0/5 rating (0 votes)
Thai turkey stir-fry with chilli and basil
Thai turkey stir-fry with chilli and basil

step by step

  • 1Heat half the oil in a wok or frying pan over a medium heat. Stir-fry the shallots, chilli, garlic and lemongrass for 5 minutes until softened and fragrant, adding a splash of water to stop it catching; tip into a bowl.
  • 2Increase the heat to high, add the rest of the oil plus the turkey and sugar snap peas and stir-fry for 3 minutes until the turkey is just cooked through.
  • 3Mix the Thai fish sauce and lime juice with 2 tablespoons water. Add to the pan, along with the shallot mixture; toss everything together for 1 minute. Remove from the heat and toss the basil through just before serving.
  • Recipe photograph by Toby Scott

You will need

  • 3 tsp vegetable oil
  • 4 echalion shallots (or 6 regular), sliced
  • 1 red chilli, sliced (leave in the seeds)
  • 4 garlic cloves, sliced
  • 1 lemongrass stalk, very finely sliced
  • 1 x 400g pack turkey breast stir-fry
  • 1 x 200g pack sugar snap peas
  • 1½ tbsp Thai fish sauce
  • 2 tbsp lime juice
  • 1 x 28g pack basil, leaves only

+ Nutritional Information