Thai turkey stir-fry
Serves: 2
Total time: 
Recipe photograph by Toby Scott
Thai turkey stir-fry
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
308Kcal
Fat
7gr
Saturates
1gr
Carbs
7gr
Sugars
6gr
Fibre
3gr
Protein
53gr
Salt
3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 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
Step by step
- Heat 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.
- Increase 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.
- Mix 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.
