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Thai Turkey with Carrot-Basil Sala

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This is a recipe from Publix that is normally made with Ground Chuck Beef, but you can substitute Ground Turkey.

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Ingredients

  • 1/4 C fresh cilantro leaves, coarsely chopped
  • 1 oz fresh basil, coarsely chopped
  • 2 limes for juice
  • 2 T Canola Oil, divided
  • 1 lb Ground Turkey
  • 2 t sugar
  • 1/2 t kosher salt
  • 2 t minced garlic
  • 1/2 t crushed red pepper
  • 1/2 C clam juice
  • 2 T Soy Sauce
  • 1 1/2 C Jasmine Rice
  • 2 C matchstick carrots
  • 1/2 C green onions

Details

Preparation

Step 1

Chop cilantro and basil (about 1 C, divided)
Squeeze limes for juice (4 T, divided)

1. Preheat large saute pan on medium-high 2-3 minutes. Place 1 T oil in pan, then add meat; brown 4-5 minutes, stirring to crumble meat, or until no pink remains.While meat cooks, combine 2 T lime juice, sugar, salt, garlic, red pepper, clam juice, and soy sauce. Drain meat, then return meat to pan.

2. Add lime juice mixture to turkey, cook and stir 2 minutes or until liquid is reduced by about one-half and mixture thickens.

3. Remove pan from heat; stir in 1/2 C basil. Prepare rice following package instructions.

4. Combine remaining 1/2 C basil, cilantro, carrots, and green onions. Whisk remaining 2 T lime juice and oil, toss with carrot mixture until evenly coated. Serve turkey mixture over rice; top with carrot mixture.

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