Thai turkey mince with aromatic rice and wilted greens
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones.
Thai turkey mince with aromatic rice and wilted greens
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
550Kcal
Fat
14gr
Saturates
8gr
Carbs
57gr
Sugars
6gr
Fibre
5gr
Protein
46gr
Salt
2.7gr
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
- 4 servings of Thai turkey mince, defrosted (see Step 1)
- 2 stalks lemongrass
- 4 lime leaves, fresh or dried
- 250g Thai jasmine rice
- 2 tsp sunflower oil
- 2 x 200g packs choi sum (or pak choi)
- 2 garlic cloves, sliced
- 5cm root ginger, cut into matchsticks
- 1 tbsp Thai fish sauce
- lime wedges to serve, optional
Step by step
-
For this recipe, you need to make our Thai turkey mince.
Bash the lemongrass stalks with the flat of a knife or a rolling pin, to help release the aroma. Put them in a medium pan with the lime leaves, Thai jasmine rice and a pinch of salt; pour in 600ml freshly boiled water. Bring to the boil, stir; cover with a lid and cook over a low heat for 15 minutes until the rice is tender and has absorbed all the liquid. Remove the lemongrass and lime leaves. - Meanwhile, put the Thai turkey mince in a lidded pan and reheat gently for 10-15 minutes, stirring occasionally, until piping hot.
- About 5 minutes before serving, heat the oil in a large frying pan or wok. Chop the choi sum (or pak choi) into roughly 5cm lengths, and keep the leafy sections aside. Add the stalks to the frying pan or wok with the garlic and ginger. Fry over a high heat for 2 minutes or until just turning golden. Reduce the heat; add the fish sauce, 4 tablespoons water and the leaves. Cover the pan and cook for 2 minutes or until just wilted.
- Serve the Thai mince ladled over the rice, accompanied by the wilted greens. Serve with lime wedges if you wish.
