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Thai-Style Turkey 'Pad Krapow'

Thai-Style Turkey 'Pad Krapow'

with Green Beans

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Pad krapow is a popular dish in the Thai street food scene. In our version, ground turkey is stir-fried with aromatic ingredients such as ginger, garlic, lime and chili pepper and served over fluffy rice.

Tags:Quick PrepOptional Spice
Allergens:Soy/SojaWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

1 unit

Lime

1 unit

Red Chili Pepper

170 g

Green Beans

2 tbsp

Brown Sugar

56 g

Onion, chopped

¾ cup

Basmati Rice

30 g

Ginger

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

7 g

Basil

½ tbsp

Garlic Puree

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber6 g
Protein33 g
Cholesterol109 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Medium Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Strip basil leaves from stems, then roughly chop. (NOTE: Keep stems to use in step 2.) Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Trim, then halve green beans. Zest half the lime (whole lime for 4 ppl), then cut lime into wedges. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

2

Add rice and basil stems to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer green beans to a plate and set aside.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions, ginger and 1/2 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add turkey and half the garlic puree (use all for 4 ppl).Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

5

Sprinkle brown sugar over turkey mixture. Cook, stirring often, until turkey mixture is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through, 1 min.

6

Remove basil stems from rice and discard. Fluff rice with a fork. Divide rice between plates. Top with turkey mixture, then sprinkle with basil leaves. Squeeze a lime wedge over top, if desired.