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Thai turkey stir-fry with chilli and basil


Serves: 2
timeTotal time:
Thai turkey stir-fry with chilli and basil
Recipe photograph by Martin Poole

Thai turkey stir-fry with chilli and basil


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
341Kcal
Fat
7gr
Saturates
5gr
Carbs
13gr
Sugars
10gr
Fibre
4gr
Protein
54gr
Salt
2.2gr

Alice Liveing

Alice Liveing

Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise 
See more of Alice Liveing’s recipes
Alice Liveing

Alice Liveing

Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise 
See more of Alice Liveing’s recipes

Ingredients

  • 1 tbsp coconut oil
  • 400g skinless turkey breast, chopped into 2-3cm pieces
  • 6 shallots, sliced
  • 4 garlic cloves, finely sliced
  • 1 red chilli, finely sliced
  • 1 lemongrass stalk, finely chopped
  • 200g sugar snaps, trimmed
  • 200g beansprouts, rinsed
  • 1 tbsp Thai fish sauce
  • juice of 1 lime
  • ¼ of a bunch of fresh Thai basil (or use a mix of basil and coriander)

Step by step

  1. Heat half the coconut oil in a large frying pan over a medium-high heat until melted and fry the turkey pieces for about 7 minutes until golden and cooked through, stirring often. Remove the turkey to a plate and return the pan to the heat.
  2. Heat the rest of the coconut oil, add the shallots, garlic, chilli and lemongrass and fry for about 7 minutes, adding a splash of water if needed to stop catching, stirring often. Add the sugar snaps and beansprouts and cook for a further 5 minutes.
  3. In a bowl, mix together the Thai fish sauce, lime juice and 2 tablespoons of water. Add to the pan along with the turkey, and continue to fry for another minute or so, until completely combined.
  4. Serve scattered with the herbs.

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