Thai-style ground turkey with chiles and basil from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 233) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut rice and peas; Southeast Asian tomato salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • jhallen on May 31, 2023

    Loved this, easy and tasty. Good weeknight dinner.

  • Laura on October 01, 2016

    Since my last Note I've made this a few more times, with turkey, including today for lunch. We are keeping things low-carb, so each time I served it in a lettuce wrap and it has been a great choice. The hardest part is finding good lettuce for the wraps. Makes a really healthy and easy meal.

  • Laura on March 01, 2016

    Pg. 233. Made this for a second time, this time with ground pork and Italian basil rather than Thai basil. It made a very good dish that we enjoyed a lot. This illustrates the flexibility of this recipe. I know I'll be making it again many times, in various iterations.

  • vinochic on July 16, 2015

    Definitely a lot of flavor. Made with regular basil instead of Thai. Will probably add a little more heat next time. Served with coconut rice.

  • Laura on August 12, 2014

    Pg. 233. I've never much liked ground turkey and I was tempted to make this with ground pork instead. But, I decided to give the turkey a try and I'm really glad I did. We liked this dish a lot! I made it as written and served it over plain brown rice. It was very, very flavorful -- the Thai basil really shows up. I'd happily make this again with turkey, but next time I might try it with pork.

  • Lindalib on July 13, 2012

    As well as being a good writer, Melissa Clark produces good recipes too. This one is no exception. We all liked this, (including the child who needs to know nearly the entire ingredient list before deciding whether or not to try it.) It could've been a little hotter, but jalepenos can vary so widely in heat, that it may have just been the jalepeno we used (fresh, from our garden.) We also used regular basil, not Thai, as we have an abundance of it right now. We served it with the suggested side dish of coconut rice (without peas) from the same book.

  • amraub on April 21, 2012

    Doubled seasonings for the meat and used ground pork instead of turkey as suggested as a variation.

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