Sam Dancer is in the kitchen with Nick Massie preparing a fun, flavorful meal with ground turkey, vegetables and Thai spices.
Ingredients:
▪ 2 tbsp. olive oil
▪ 3/4 cup fresh ginger, roughly chopped
▪ 3/4 cup fresh garlic, roughly chopped
▪ 4 yellow onions, small dice
▪ kosher salt, to taste but typically 6 grams per lb. of ground meat (so 30 grams in this case)
▪ freshly ground black pepper, to taste
▪ 5 lb. ground turkey
▪ 4 yellow onions, small dice
▪ 5 lb. carrots, shredded
▪ 5 lb. mushrooms, quartered
▪ 4 cans bamboo shoots, sliced
▪ 4 cans water chestnuts, sliced
▪ 4 c. coconut milk
▪ 4 c. water
▪ 1/2 c. sambal, plus what you'll use to garnish
▪ 1/4 c. fish sauce
▪ 2 large bunches of cilantro, roughly chopped, plus what you'll need to garnish
Instructions:
1. Heat olive oil in two 14-in. sauté pans over high heat. When oil runs like water when pan is tilted side to side, add the ginger and garlic and stir. Cook until garlic begins to toast. Then add onions and a pinch of salt. Stir to incorporate.
2. Season the top side of the turkey with salt and pepper, and place seasoned-side down in the oil, garlic and ginger. Season top side of turkey once more with salt and pepper. Lightly break up turkey. Cook for four minutes.
3. Push all of the turkey to the center of the pan, add the carrots around the edge of the pan, and cover carrots and turkey with mushrooms. Cook for five minutes and then begin folding all ingredients together.
4. Add bamboo shoots, water chestnuts and coconut milk, and bring entire mixture to a simmer. Stir well, break up any turkey chunks, and when mixture has reached a simmer, season with sambal and fish sauce.
5. Stir one final time and then cut the heat. Finish with fresh cilantro and season one final time with salt and pepper to your liking.
6. Portion out into individual containers, and garnish with sambal and cilantro. Refrigerate for up to 5 days or freeze for up to 6 months.
Bon appétit!
Video by Nick Massie and Jesse Kahle
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