Thai Basil Ground Turkey & Pepper Meal Prep Bowl
Thai basil ground turkey with bell peppers and chilies over jasmine rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
This is a turkey version of our Thai Basil Minced Beef (Pad Krapow) Bowl with bell peppers added for meal prep bulk. Turkey is milder than beef, so the sauce uses a little more fish sauce and garlic.
Why this recipe works
High heat browns the turkey quickly. The peppers add sweetness and help the meal hold up over several days.
Ingredient notes
Basil darkens in the fridge; add a few fresh leaves when reheating if you have them.
Common mistakes
- Burning the garlic.
- Cooking the basil too long.
What to serve with it
A fried egg and lime wedge when eating.
Meal prep
Lasts 4 days.
More bowls like this
Cooking tips
Prep everything before heating the wok. Adjust the chilies to taste.
Swaps and variations
Use ground chicken or pork (pork to 160°F / 71°C). Use regular basil.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).
Recipe
Thai Basil Ground Turkey & Pepper Meal Prep Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; medium saucepan with lid; 4 meal prep containers; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Heat the oil in a wok over high heat. Add the garlic and chilies for 20 seconds.
-
Add the turkey and stir-fry 5 to 6 minutes, breaking it up, until browned and 165°F (74°C).
-
Add the bell peppers and stir-fry 2 minutes until crisp-tender.
-
Add the oyster sauce, fish sauce, soy sauce and sugar and toss 1 minute. Turn off the heat and fold in the basil.
-
Divide rice and turkey among 4 containers and cool before sealing.
Questions
Is it very spicy?
Two bird's eye chilies give noticeable heat.
Can I skip the oyster sauce?
Yes; add another teaspoon of soy sauce.
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