TNT Thai-namiteeee!! TNT I’ll win the fightttttt!! Try making this recipe without singing its ACDC inspired theme song. I dare you. I’m singing it now as I sit awkwardly….alone…at a coffee shop. Curious eavesdroppers surround me wondering….”Is she saying Thai-namite? Is that the theme song for a delicious and healthy Thai inspired stir fry?” Funny you should ask curious eavesdropper. Yes, why yes it is.
This recipe is inspired by one of my favorite dishes to order in for delivery from a restaurant in Chicago called JJ Thai Street Food. All of their dishes are incredibly authentic and most are unlike any other Thai food I’ve had before. They don’t have pad thai or my go-to pad see ew on their menu, but they have this. THIS! And it is marvelous. They charge $2 extra per fried crispy egg. But, I like you. So I’m going to give you this recipe for free and not even charge you the extra $2 per egg.
At JJ Thai Street Food they make their dish with ground chicken thigh meat, which you can easily substitute for my turkey version. They also serve it paired with sticky ginger and garlic rice which is equally amazing. The yolk of the egg and the rice help cut the spice of the chilis that they use. Because this is an easy weeknight dinner and I try to eat as healthy as I can during the week, I serve mine with ginger cauliflower rice which is almost just as good. I also add shiitake mushrooms, yellow onion, and long pieces of green onion, just to make the meal feel a little more substantial. Plus, we usually have leftovers, which make for an easy healthy lunch. Don’t be surprised if this recipe makes its way into your weekly rotation. Even if you’re only in it to be able to sing the theme song…
Step 1: Get saucy. Whisk together chili paste, soy sauce, oyster sauce, sugar or stevia, in a bowl until blended. If you’re feeling saucy, you’re ready for the next step.
Step 2: Wok it out. Heat a large skillet or wok. Drizzle in vegetable oil. Add onion, shallots, mushrooms, and green onion to the wok. Saute in the oil for 3-4 minutes until the onions are softer.
While the vegetables are cooking, add the riced cauliflower to a pot with ginger, coconut milk , and salt. Bring the mixture to a simmer over medium heat for 10 minutes.
Step 3: Turkey time!! Add the ground turkey, breaking it up as it cooks. Add the sauce mixture and sauté.Continue to sauté the ground turkey for 8-10 minutes until it appears completely cooked. Add the basil and pieces of green onion and mix in the wok.
Step 4: Fry like you mean it. Pan fry one egg per person in olive oil until the edges are crispy.
Step 5: If you build it they will come. Build your bowls. Plate each one with a few scoops of cauliflower rice, turkey mixture, and top with the fried egg.
TNT Thai-namite! {thai basil turkey & coconut ginger cauliflower rice}
Ingredients
- For the turkey: 5 chopped green onions into one inch pieces
- 1/2 chopped yellow onion
- 10 shitake mushrooms chopped
- 1 large shallot minced
- 3 cloves garlic minced
- 1 lb ground turkey
- 7 leaves thai basil or regular basil if you cannot find thai basil thinly sliced
- 2-3 tbsp thai red chili paste, depending on spice you like
- 2 tbsp vegetable oil
- 1 tsp stevia or sugar
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp oyster sauce
- For the cauliflower rice: 16 oz bag of riced cauliflower (I get mine from Trader Joe's)
- 1 cup full-fat coconut milk
- 2 tablespoons minced ginger
- dash of salt
Instructions
- Whisk together chili paste, soy sauce, oyster sauce, sugar or stevia, in a bowl until blended.
- Heat large skillet or wok. Drizzle in vegetable oil.
- Add onion, shallots, mushrooms, and green onion to the wok.
- Saute in the oil for 3-4 minutes until the onions are softer.
- While the vegetables are cooking, add the riced cauliflower to a pot with ginger, coconut milk , and salt. Bring the mixture to a simmer over medium heat for 10 minutes.
- Add the ground turkey, breaking it up as it cooks. Add the sauce mixture and continue to sauté.
- Continue to sauté the ground turkey for 8-10 minutes until it appears completely cooked.
- Add the basil and pieces of green onion and mix in the wok.
- Pan fry one egg per person in olive oil until the edges are crispy.
- Plate each bowl with scoops of cauliflower rice, turkey mixture, and top with the fried egg.