The Jan Ririe Collections- Thai Ground Turkey

 

Thai-Style Ground Turkey and Green Beans 

{20-Minute Meal}

yield: 6 SERVINGS

prep time: 10MINUTES MINS

cook time: 10MINUTES MINS

• ¼ cup chicken broth
• ¼ cup oyster or hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon brown sugar
• 1 ½ pounds lean ground turkey or ground chicken
• 12 to 16 ounces fresh green beans, trimmed and cut into 1-inch pieces
• ½ cup fresh Thai or sweet basil, chopped or torn into small pieces
• Serve with Rice and naan

INSTRUCTIONS 

• In a small bowl or liquid measuring cup, whisk together the broth, oyster or hoisin sauce, soy sauce, chili garlic sauce, and brown sugar. Set aside.
• In a 12-inch skillet set over medium heat, add the ground turkey with a pinch of salt and pepper. Cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Off the heat, drain excess grease.
• Return the skillet to medium heat. Whisk the sauce to recombine and add to the skillet. Give the meat and sauce a quick stir.
• Add the green beans. Bring to a gentle simmer, cover, and cook for 3 to 5 minutes until the beans are crisp-tender (add additional time for more tender green beans).
• Add the basil. Give everything a good stir to bring the sauce up from the bottom of the pan. Serve immediately. It is delicious on its own or served over hot, cooked rice with flatbread or naan.

Crockpot Tikka Masala and Flatbread

Tikka Masala and Butter Chicken are super similar in the ingredients. Butter chicken is cut into small bite size pieces and tossed in the seasonings and marinaded over night. Tikka is raw chicken with the bone put in the crockpot.

1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
1 onion, diced
1 Tbsp coconut oil
3–4 cloves garlic, minced (I put 5)
1 Tbsp fresh ginger, minced
2 tsp fresh turmeric (or about 1 tsp dried)
2 tsp garam masala (I added curry powder b/c I didn't have garam)
1 tsp dried coriander
1 tsp cumin 
1 tsp chili powder
1/2 tsp chili flakes (didnt have)
1/2 tsp salt
pinch cloves
2–3 Tbsp tomato paste (didnt have)
1 (14oz) can coconut milk (I prefer full-fat)
1 cup broth or water
1/4–1/2 cup fresh cilantro, minced
OPTIONAL: IF YOU LIKE A THICKER SAUCE:
2 Tbsp arrowroot powder or 1 Tbsp cornstarch

INSTRUCTIONS
Place the chicken in the crock of your slow cooker.
To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
Pour sauce over the chicken.
Cook on HIGH about 3 hours or on low 5-6 hours.
(If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.  Stir in cilantro right before serving.

8/28/19 Next time make a double batch of this sauce and freeze it for a future dinner. 

Simple Naan (no yeast or rising)  

The Kitchen Paper

1 3/4 cups all-purpose flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil (I used olive, you could use anything relatively mild)
1/2 cup* milk
butter + herbs for seasoning

Combine all dry ingredients, and whisk together.
Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.