This was a dish I first tasted in Bangkok, Thailand years ago and it was made with ground chicken. Not having access to ground chicken at that time (now you can buy them at 99 Ranch), I used ground turkey instead. Matt loves having this for breakfast with plain or fried rice.
8 fresh green chillies
8 garlic cloves
oil for sauteeing, about 1 tbsp
1 lb ground turkey
1 red bell pepper sliced thinly lengthwise
fish sauce to taste, about 1 tsp
1 tsp sugar
one bunch basil leaves, about 1/3 cup or more if you have plenty
makrut leaves, about 3 pieces sliced thinly (make sure you remove the tough stem at the center of the leaf)
1/4 cup coriander, chopped
1. Pound the green chillies and garlic together with mortar and pestle or in a blender.
2. Heat the oil in a wok or pan until hot then add chilli-garlic mixture. Fry for a minute or until garlic is brown. Add the ground turkey and stir-fry until the turkey is cooked (not pink).
3. Add the fish sauce and sugar to taste. The sugar balances the saltiness of the fish sauce so try it first with fish sauce and if it is too salty, add a little bit of sugar at a time. Stir fry for 2 minutes then add the basil leaves, bell pepper and makrut leaves. Cook for 2 more minutes then sprinkle coriander leaves. Serve with rice.