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

Thai-Style Turkey 'Pad Krapow'

with Green Beans

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:
Anchovies/Anchois
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

170 g

Green Beans

2 tbsp

Brown Sugar

56 g

Onion, chopped

¾ cup

Jasmine Rice

2 tbsp

Ginger-Garlic Puree

7 g

Cilantro

1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories670 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate90 g
Sugar16 g
Dietary Fiber4 g
Protein31 g
Cholesterol110 mg
Sodium920 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

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

Instructions

Cook rice
1

Before starting, 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! 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, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, trim, then halve green beans.Zest, the juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop chili. (TIP: Remove seeds for less heat. We suggest using gloves when prepping chilis!)

Cook green beans
3

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, then cover to keep warm.

Start turkey
4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add chilis, brown sugar and ginger-garlic puree. (NOTE: Reference heat guide.) Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.

Finish turkey
5

Remove the pan from heat.Stir in lime zest, soy sauce, fish sauce, green beans, 2 tsp lime juice and 2 tbsp water (dbl both for 4 ppl). Cook, stirring often, until green beans are warmed through, 1-2 min.

Finish and serve
6

Roughly chop cilantro. Fluff rice with a fork, then stir in half the cilantro. Divide rice between plates. Top with turkey mixture, then sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.

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