Lemongrass Turkey Mince with Bok Choy, Coconut Rice & Peanuts

Lemongrass Turkey Mince with Bok Choy, Coconut Rice & Peanuts

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, January 17, 2021.
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Lemongrass lends the turkey in this dish a glorious citrusy scent

Ingredients

Rice

  • 150g jasmine rice
  • 1/2 cup coconut cream
  • 1 cup water

Salad

  • 1 baby bok choy, thinly sliced
  • 1 bunch coriander, roughly chopped
  • 1/2 pack mung bean sprouts
  • 1/2 Tbsp white wine vinegar

To Serve

  • 1/2 pack chopped peanuts

Turkey

  • 1 carrot, grated
  • 1/2 capsicum, thinly sliced
  • 1 drizzle of oil
  • 300g ground turkey
  • 50g lemongrass & lime paste
  • 1/2 cup chicken stock
  • 1 Tbsp sweet chilli sauce
  • 1/2 Tbsp fish sauce

Steps

  1. Combine all rice ingredients in a small pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep bok choy and coriander. In a medium bowl, toss bok choy, mung bean sprouts and coriander with vinegar. Season to taste with salt and pepper.
  3. Prep carrot and capsicum. Heat oil in a large fry-pan on high heat. Cook turkey for about 5 minutes, stirring, until browned. Add lemongrass and lime paste and cook, stirring for about 1 minute, until fragrant.
  4. Add carrot, capsicum and stock to pan and cook for about 2 minutes, until sauce has reduced slightly. Add fish sauce and sweet chilli sauce. Season to taste with pepper.
  5. Rice, turkey and salad topped with peanuts.

Nutritional Information

Energy 2066 kj
494 kcal
Protein 27.8g
Carbohydrate 48.8g
Fat 19.8g