I’m so excited to bring to you one of my first posts inspired by my trip to Thailand! — I know, it’s taken me forever!
While up in the northern city of Chiang Mai, Thailand, Nik and I took a cooking class — I’ll be posting a little vlog about it in two weeks with my next Thai-inspired recipe! 😉
And I knew going into this cooking class that I wanted to share my experiences with you, and of course some recipes!
Over the course of the 5 hour class at Basil Cookery School, we made just about all the traditional Thai meals — pad thai, stir fry, salads, spring rolls, soups, curry paste, curries, and of course…dessert!
For each course, we had three different options of what we could make. Nik and I made sure to choose different options for each course so that we could try making as many different things as possible.
I made chicken stir fry loaded with Thai basil, a spicy stir fry sauce, and some string beans (aka green beans!) While making it, I was given a few pieces of chicken to mince. Of course I tried to cut everything very small, as if I was mincing garlic LOL…However they quickly came over and showed me how they mince chicken. A knife in each hand and chopping as fast as possible…I literally felt like a hibachi chef beating my meat to a pulp! LOL
As I was making this stir fry, I had a strong feeling that this was going to be one of the recipes that I would be sharing with you ladies, and I knew exactly how I was going to do it!
See, mincing my meat was fine and all…but to be honest, I thought it was a little messy, and frankly…who’s got time for that?? I knew almost immediately I was going to be using ground turkey instead…SO much easier…and virtually no clean up!😂
Besides, minced meat is basically ground meat anyway, right?? And I ALWAYS have some organic ground turkey in my fridge…so with this little hack I made, this meal is literally finished in minutes.
To make this stir fry, first you’ll want to prep your ingredients…when making Thai food this step is essential because everything cooks SUPER fast. And since you all know I am not a fan of tons of prep work, the ground turkey saves the day.
I love using Foster Farms Organic Ground Turkey — it 93% lean, so there’s tons of healthy protein in there, AND for me, it’s local — raised right here, in California’s central valley. And like I said, it’s organic — so that means no antibiotics, no hormones, and no steroids — ALWAYS choose organic when possible ladies, it’s a MUST.
Organic ground turkey is the prefect healthy substitution for SO many things (like this amazing Korean BBQ!), and it cooks up in under 10 minutes — perfect for you busy #GirlBosses and mamas out there! So no excuses about not sticking to your New Years resolutions! 😉
Since the protein prep is done by using the ground turkey, all you have to do now is prep the sauce, and load up on veggies. I decided to add in a little bit more veggies for a more balanced meal. I used red bell peppers, baby corn, and string beans, but you could use lots of different veggies…I noticed string beans and peppers were very common in Thailand, so I stuck with the theme! 😉
Now, there may be a few ingredients that are a little tricky to find – Thai basil (and no, regular basil is NOT a good substitute), Thai chiles, fish sauce, and oyster sauce may not be at your everyday market.
The easiest way to find these ingredients are to just Google the closest asian market, and they will be sure to have it — You can also find some of the ingredients on Amazon! We grow our own Thai basil, so that we can always have some on hand! We may even try growing some Thai chilis soon too!
I also am one to always have some brown rice prepped ahead of time and in my freezer, so when I make a meal that requires it, I don’t have to wait forever for it to cook. Another one of my biggest meal prep secrets!
Once you have your veggies chopped, and your sauce made, everything cooks in about 10 minutes…and there you have it! A complete meal in just 15 minutes!
For the Sauce
- 2 teaspoons light soy sauce OR coconut aminos
- 2 teaspoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon coconut sugar (or brown sugar)
For the Stir Fry
- 2 tablespoons coconut oil
- 1/4 yellow onion, sliced thin
- 3–5 Thai chili peppers OR Bird’s eye chili peppers, finely chopped (careful they are REALLY spicy — I used 5, but I like HEAT)
- 3–4 garlic cloves, minced
- 1 pound organic, lean ground turkey
- 4–5 springs of Thai Basil leaves, roughly chopped
- 1 red bell pepper, sliced thin
- 4–6 fresh baby corn, roughly chopped OR canned baby corn, drained
- 1 cup green beans, roughly chopped
- 3 green onions, roughly chopped for garnish
- prepared brown rice
- Prepare and chop your vegetables, and whisk together the sauce ingredients and set aside.
- Heat the coconut oil in a wok or a heavy-based skillet over a medium-high heat.
- Add the onion, and allow it to cook for 30 seconds. Then add the chili peppers and garlic, and cook for an additional 30 seconds.
- Carefully add in the ground turkey and cook for about 8 minutes, breaking it up with the back of your spoon.
- Once the turkey is cooked through, add sauce and Thai basil. Allow it to cook another minute or so, and then transfer the cooked turkey to a large serving bowl, leaving the oil in the bottom of the pan.
- Return the wok or skillet back to the heat, and toss in the red bell pepper, baby corn, and green beans to sauté for 2-3 minutes. Transfer the veggies to your serving bowl, and garnish with green onion.
- Serve over prepared brown rice, and enjoy!
- Serving Size: 4
Have you ever made Thai stir fry before??
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