Go Back

Thai Curry Ground Turkey Salad

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

For the Turkey
  • 1 lb ground turkey
  • 1/2 shallot, finely chopped
  • 2 tbsp fresh ginger, finely chopped
  • 2-3 cloves garlic, minced
  • 2-4 tbsp curry paste
  • 3/4 tsp fish sauce
  • 1.5 tsp sugar
  • splash of water
For the Sald
  • 4-6 cups finely shredded greens (green cabbage + bok choy; or romaine + cabbage; spinach and arugula work too
  • 2 carrots, shredded
  • 1 cucumber, thinly sliced
  • 4-5 radishes, thinly sliced (or bell pepper)
  • 1 handfull cilantro, roughly chopped
  • 1 handfull basil or mint, roughly chopped
  • 4-5 scallions, sliced
  • 1/2 cup cashews or peanuts for garnishing
  • 1 avocado, sliced - optional
For the dressing
  • 1 tbsp avocado oil
  • 1 tsp fish sauce
  • juice of one lime
  • 1.5 tsp sugar
  • 1/2 shallot, finely minced
  • 1 fresh Thai chili, or 2-3 dried chilies

Method
 

  2. Sauté aromatics. Heat avocado oil in a large skillet over medium heat. Add shallot and cook 2–3 minutes until softened. Add ginger and garlic and cook 1 minute more.
  3. Cook the turkey. Add ground turkey and break it up, cooking until halfway done.
  4. Fry the curry paste. Push the turkey to the sides of the pan and add the curry paste to the center. Let it fry for 1–2 minutes — this is where the flavor develops. Then incorporate into the meat. Add a small splash of water or broth if the mixture looks dry.
  5. Finish and season. Cook until the turkey is just done. Remove from heat. Add fish sauce and sugar, taste, and adjust. Set aside to cool slightly while you prep the salad.
  6. Make the dressing. Whisk together oil, fish sauce, lime juice, sugar, shallot, and chili. Taste — it should be bright, a little funky, a little spicy, and a little sweet.
  7. Assemble. Lay your greens on a wide platter or in a large bowl. Add carrots, cucumber, avocado and radish. Scatter the herbs generously. Spoon the warm turkey over the top. Drizzle with dressing and finish with cashews or peanuts.