May Contain: Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Tree Nuts
What We'll Send
GF Soy Sauce
Red Onion Diced 1/4"
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
Nutritional Info Per Serving
Cook Coconut Rice
Rinse and drain jasmine rice in a fine mesh sieve.
Add rice to a small pot with 1 ¼ cups salted water and coconut oil.
Bring to a boil, then reduce heat and cover with a lid.
Cook for 13–15 minutes or until grains are tender.
Add red onion and rice vinegar to a small bowl.
Stir well and set aside to pickle.
Wash cilantro, Thai basil, mint, green onions, and lime.
Pick cilantro, basil, and mint leaves and roughly chop.
Thinly slice green onion.
Slice lime into wedges.
Drain ground turkey and pat dry with paper towel.
Heat 1 tbsp. oil in a large skillet over medium-high.
Add turkey to skillet and cook for 4–5 minutes, breaking apart with a wooden spoon.
Cook until turkey is at an internal temperature of 165°F and no longer pink.
Add ginger and garlic to same skillet.
Cook for 1 minute or until fragrant.
Add brown sugar, soy sauce, fish sauce, half of the following to tastegreen onion, and sambal oelek.
Cook for 4–5 more minutes, or until turkey is golden and caramelized.
Divide coconut rice between serving bowls.
Top with turkey mixture.
Garnish with cilantro, Thai basil, mint, remaininggreen onion, lime wedges, and pickled onions.
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