Turkey+dishes


 * Thai Turkey Meatballs with brown rice **
 * Nadia Lim, My Food Bag, 28 August 2017 **

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 * Thai Turkey Meatballs with brown rice **
 * Nadia Lim, My Food Bag, 28 August 2017 **

Ready in 30 mins prep time: 15 mins cook time: 25 mins

1 cup brown rice 1 1/2 cups water 1 Tablespoon Thai lemongrass paste (shallots, ginger, lime juice, oil, soy sauce, lemongrass, lime juice, garlic, chilli, kaffir lime leaves, turmeric) 1 1/2 teaspoons soy sauce
 * Brown Rice**

300g turkey mince 1 Tablespoon Thai lemongrass paste (see above) 1/4 red onion, finely diced 1/4 teaspoon salt 1 egg 1/4 cup panko breadcrumbs 1 teaspoon fish sauce
 * Thai Turkey meatballs**

1/2 red onion, sliced 1 carrot (cut in half length-ways & thinly slice on an angle) 1 baby bok choy (trim 1-2cms off bok cohy & thinkly slice) 1 Tablespoon soy sauce 1 1/2 teaspoons fish sauce 1 Tablespoon sweet chilli sauce 2 Tablespoons water
 * Vegetable Stir Fry**


 * METHOD:**

Combine all brown rice ingredients together in a medium pot & bring to the boil. As soon as it boils, cover with a tight fitting lid & reduce to lowest heat to cook for 15 minutes. Turn off heat & leave to steam still covered for a further 8 minutes. Do not lift lid during cooking.
 * Brown Rice method:**

Combine all Thai turkey meatball ingredients together in a bowl. Mix well. Using clean hands, shape into golf ball sized balls & set aside on a plate. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-10 minutes, turning to brown on all sides, until folden & cooked through. Set aside, covered, to keep warm.
 * Meatballs method:**

Add a drizzle of oil to pan & on a medium heat, stir fry red onion for about 2 minutes, until softened. Add carrot, soy sauce, fish sauce, sweet chilly sauce & water. Cook a further 3 minutes until tender. Add bok choy & cook a further 1-2 minutes until bright green & tender. Season to taste with salt & pepper.
 * Stir fried vegetables method:**