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Thai-Style Turkey 'Pad Krapow'
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Thai-Style Turkey 'Pad Krapow'

Thai-Style Turkey 'Pad Krapow'

with Bok Choy

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 Prep
Optional Spice
Allergens:
Soy
Sulphites
Wheat

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

1 unit

Lime

1 unit

Chili Pepper

227 g

Bok Choy, chopped

2 tbsp

Brown Sugar

56 g

Onion, chopped

¾ cup

Basmati Rice

30 g

Ginger

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

7 g

Basil

½ tbsp

Garlic Puree

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories680 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate85 g
Sugar16 g
Dietary Fiber4 g
Protein33 g
Cholesterol110 mg
Sodium1150 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

Grater
Medium Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Prep
1

Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! 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. Meanwhile, 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). Zest half the lime (whole lime for 4 ppl), then cut remaining lime into wedges. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Cook rice
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.

Cook bok choy
3

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

Start turkey
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.

Finish turkey
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, bok choy and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until bok choy is warmed through, 1 min.

Finish and serve
6

Remove basil stems from rice, then 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.

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