The title of this post is misleading and boring. I admit it, anyone have better ideas? The title completely downplays the wonders of a dish that is easy, nutritious, inexpensive, seasonal, can be made ahead (even the morning of dinner if you are an early bird), and is even more delicious “left over”. The idea came from Martha Stewart Living, a magazine I sometimes pick up in the airport to calm the stress of air travel. Magazines are my drug of choice when embarking on a long flight.
I made this with dark meat turkey because I think it has more flavor. You could use a mixture, all breast meat, or even ground chicken.
Thai Turkey with Rice and Tomato/Peach Salad
- 1/2 cup fresh lime juice (from about 2 limes)
- 2-3 tablespoons fish sauce (divided, see instructions below)
- 2 teaspoons light brown sugar
- 7 shallots, halved and thinly sliced lengthwise (divided, 1/2 cup to be added to sauce)
- 1/2 a Serrano chili, seeded and finely chopped (optional)
Thai Turkey with Rice
- 1 tablespoon neutral vegetable oil
- 1 lb. ground turkey (ground chicken would also be good)
- 1 tablespoon minced and peeled fresh ginger
- 1 tablespoon minced garlic
- 1 1/4 cups jasmine rice (brown or white)
- Remaining fish sauce from above
- 1 1/4 cups unsweetened full fat coconut milk
- 1 1/4 cups of water
- 2 sweet red peppers, thinly sliced lengthwise
- Kosher salt
- 10 small tomatoes, cut into wedges
- 3 peaches or nectarines, cut into wedges
- 1 cup fresh basil, chopped roughly (optional as I didn’t have any on hand, but I would have added it)
- 1 cup fresh cilantro, chopped roughly
- Kosher salt
- Combine the lime juice, 1-2 tablespoons of fish sauce, and brown sugar in a bowl. Stir until the sugar is dissolved, stir in 1/2 cup of shallots and the 1/2 Serrano chili if using.
- Heat the oil in a large high sided skillet over med-high heat. Add the turkey, ginger, garlic and remaining shallots. Cook, stirring to break up the turkey, until browned, about 10 minutes. Reduce the heat if things look like they are browning too rapidly.
- Add the rice to the pan. Cook, stirring, for about a minute. Add the remaining 1 tablespoon of fish sauce and scrape any brown bits from the bottom of the pan.
- Add the coconut milk, red peppers, 1 1/2 teaspoons of salt, and 1 1/4 cups of water to the pan. Bring to a simmer, lower the heat, and cover. Cook gently, stirring occasionally, until the rice is tender. This will take 15 to 25 minutes depending on the type of rice used. Add a bit of water if the mix appears too dry.
- Toss the tomatoes, peaches, and herbs with some of the dressing in a large bowl, season with salt.
- Serve the tomato salad over over the turkey and rice, spooning additional dressing over as desired.
Fix the salad at the last minute for the freshest flavor. The turkey and rice will reheat well and is even more wonderful the following day. I admit that this mix of tomatoes and stone fruit has caught my imagination. I’ve made it many times. A finely chopped green chili (or portion of one depending on your desire for heat) adds a nice punch and is a wonderful contrast to the sweetness of late season tomatoes and peaches.
If tomatoes and/or peaches are out of season, what about cucumbers and unripe mango?
I’m going to submit this one to The Recipe Challenge Contest/Week 2 sponsored by Lin’s Recipes. The week is all about minced meat of some kind (I think turkey qualifies) or shredded soya. You can follow the link to read more.