Turkey Thai Basil

prep:5 minutes
cook:11 minutes
Show nutritional information
  • Serves: 4
  • Calories: 426
  • Total Fat: 20g
  • Total Carbohydrate: 7g
  • Protein: 46g

Serves: 4

Serves: 4decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium bowl, combine turkey with fish sauce, coconut aminos, water, sugar, salt and pepper; stir until turkey is thoroughly coated and set aside
  2. Melt lard in large wok or frying pan over medium-high heat
  3. Add bok choy, peppers, onion and garlic and saute until softened, about 8 minutes, stirring frequently
  4. Add contents of set-aside bowl (with the meat) to pan and stir for about 3 minutes until turkey is fully incorporated and heated through
  5. Remove from heat and add Thai basil, stirring until basil wilts


A little note about the more unusual ingredients here. Bok choy is now fairly common in regular grocery store in both large and small sizes. It essentially looks like the lovechild of spinach and celery and each part cooks similarly to its more common counterpart. Feel free to substitute as you feel fit. Fish sauce is a common Thai ingredient that is essentially a thick fish stock that is used as a flavoring. Coconut aminos is a gluten-free and soy-free alternative to soy sauce (did you know the number one ingredient in soy sauce is wheat?). Finally, white pepper is a flavorful peppercorn we often use in Thai dishes, but black pepper would work as well.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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