Thai turkey stir-fry with chilli and basil
Serves: 2
Total time: 
Recipe photograph by Martin Poole
Thai turkey stir-fry with chilli and basil
Serves: 2
Total time: 
See more recipes
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, previously 'Clean Eating Alice', is a fitness trainer and food blogger famed for documenting her incredible body transformation. She is now a bestselling author of three books promoting a healthy lifestyle through food and fitness
See more of Alice Liveing’s recipes
Alice Liveing
Alice Liveing, previously 'Clean Eating Alice', is a fitness trainer and food blogger famed for documenting her incredible body transformation. She is now a bestselling author of three books promoting a healthy lifestyle through food and fitness
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
- 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.
- 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.
- 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.
- Serve scattered with the herbs.
