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Thai Style Ground Turkey and Coconut Rice

with Pickled Onions and Fresh Herbs

30 min

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What We'll Send

GF Soy Sauce
Green Onion
Mint Fresh
Thai Basil
Ground Turkey
Sambal Oelek
Fish Sauce
Rice Vinegar
Jasmine Rice
Red Onion Diced 1/4"
Brown Sugar
Naked Coconuts Virgin Coconut Oil (Cold Pressed, Organic)
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 505
Fat 12g
Protein 32g
Carbohydrates 64g

What You'll Need

Cooking Directions


Cook Rice

Rinse jasmine rice under cold water in a fine mesh sieve. Add to a small pot with 1 ¼ cups (2 ½ cups for 4 servings) of salted water and coconut oil. Bring to a boil over high heat. Reduce heat, cover with a lid and cook for 13-15 minutes or until grains are tender.


Pickle Onions

Add red onion and rice vinegar to a small bowl. Stir together well and set aside.


Prepare Vegetables

Wash cilantro, Thai basil, green onions, mint and lime. Pick basil and mint leaves and roughly chop. Pick and finely chop cilantro leaves. Thinly slice the green onion. Slice lime into wedges.


Cook Turkey

Heat a large skillet over medium high. Drain ground turkey. Add 1 tbsp. (2 tbsp. for 4 servings) oil to the skillet. Add turkey and cook for 4-5 minutes, breaking apart with a wooden spoon until 165°F and no longer pink.


Finish Turkey

Add ginger and garlic to the turkey and saute for 1 minute or until  fragrant. Add brown sugar, soy sauce, fish sauce, half of the green onion, and sambal oelek to taste. Saute for 4-5 minutes longer, or until meat is golden and caramelized.



Divide rice between serving bowls. Top with seasoned turkey, lots of fresh herbs, remaining green onion, lime wedges and pickled onions. Enjoy!

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