Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Notes: This Thai dish is often made with minced chicken; ground turkey speeds preparation. Add or subtract chilies to suit your heat tolerance.

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Recipe Summary

Makes 4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook just until they turn bright green and are tender-crisp, 30 seconds. Drain and immediately rinse under cold running water until cool to touch. Cut beans diagonally into 1-inch lengths.

  • Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, add garlic, half the green onions, and half the chilies. Stir until fragrant, 1 minute. Add ground turkey and stir frequently until very little pink remains and turkey is crumbly, about 5 minutes.

  • Meanwhile, in a 2-cup glass measure, mix chicken broth, brown sugar, fish sauce, soy sauce, and pepper. Pour over turkey mixture and stir until liquid is partly evaporated and turkey is no longer pink in center of thickest pieces (cut to test), about 4 minutes. Stir in green beans and 3/4 cup chopped basil.

  • Pour into a serving bowl and sprinkle with the remaining basil, green onions, and sliced chilies. Top with the cashews. Serve alongside hot cooked jasmine rice.

Nutrition Facts

410 calories; calories from fat 12%; protein 27g; fat 5.3g; saturated fat 1g; carbohydrates 64g; fiber 1.8g; sodium 435mg; cholesterol 47mg.