Thai Ground Turkey and Green Beans (or snap peas) — GF, Paleo, LC

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Thai Ground Turkey and Green Beans is an incredibly flavorful, gluten-free dinner that’s also Paleo, Low Carb and low vA. This saucy, savory ground meat dish is quick and easy enough for a weeknight meal (one pan and 30 minutes total) — yet delicious enough to serve to guests. You will really love the delicious sauce base and be sure to put the recipe on repeat.

This recipe can also be made with ground chicken, and snap peas make a great alternative to green beans.

Ingredients in Thai Ground Turkey and Green Beans

Sauce ingredients

• coconut aminos
• chicken broth
• coconut sugar
• fish sauce (omit for VAD)
• tapioca starch, or cornstarch for Gluten-free/Low vA is also fine

Stir fry ingredients

• olive oil or avocado oil
• ground turkey or chicken
• fresh ginger root, or ginger powder if needed
• quality salt or Potassium Salt
• green beans, or snap peas
• optional: celery and carrot
• fresh mint for garnish, optional

How to make

A little note for the cook: Whoever comes in while you’re cooking will want to eat this dish. It smells incredible as it cooks, and the first bite proves it tastes every bit as good as it smells.

1. In small bowl, combine with whisk: coconut aminos, broth, fresh ginger (if using), coconut sugar, fish sauce and tapioca. Set aside.

2. Heat large pan over medium-high heat. Add 1 Tablespoon oil, then: ground turkey, salt and dried ginger (if using). Cook, breaking meat up with a spatula, until most of the pink is gone, about 5 to 8 minutes. Remove turkey and any pan juices to a bowl, and set aside.

3. Add final Tablespoon olive oil, green beans, celery and carrots to same pan. Cook over medium-high about 8 minutes, until browned in places and beginning to be tender. Reduce heat to medium if softer veggies are desired, to cook them longer without getting too dark.

 
4. Return ground turkey to pan. Freshly whisk broth mixture; add it to the pan. Heat to simmering, stirring all the time, until sauce thickens, 1 to 2 minutes.

5. Serve over rice for gluten free, or cauliflower rice for grain-free. Optional: Garnish with optional fresh cilantro, mint and/or fried shallots.

Print Recipe

5 from 1 vote

Thai Ground Turkey and Green Beans (GF, Paleo, LC)

Thai Ground Turkey and Green Beans is an incredibly flavorful, gluten-free dinner that’s also Paleo, Whole30, Low Carb and low vA. This saucy, savory ground meat dish is quick and easy enough for a weeknight meal — yet delicious enough to serve to guests. You will really love the delicious sauce base and be sure to put the recipe on repeat.

This recipe can also be made with ground chicken, and snap peas make a great alternative to green beans.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: DInner, Main Dish

Cuisine: American, Thai

Keyword: gluten-free, green beans, ground chicken, ground turkey, low carb, paleo, stir fry, thai

Servings: 6 servings

Calories: 178kcal

Author: Megan

Cost: $10

Equipment

• large pan or wok

Ingredients

Sauce Ingredients

• ½ cup coconut aminos
• ⅓ cup chicken broth or water
• 1 Tablespoons coconut sugar omit for Whole30, or replace with 1 soaked and minced date, sub for LC sweetener for LC
• 2 teaspoons fish sauce omit for VAD
• 1 Tablespoon tapioca starch or cornstarch for Gluten-free/Low vA is also fine

Stir Fry Ingredients

• 2 Tablespoons olive oil or avocado oil, divided
• 1.5 lbs ground turkey or chicken
• 2 Tablespoons fresh ginger minced or grated, or 2 teaspoons ginger powder
• 1-½ teaspoons quality salt or Potassium Salt
• 3 cups green beans or snap peas
• optional: 3 stalks celery and one carrot sliced diagonally (white carrot for VAD)
• fresh mint for garnish optional

Instructions

• In small bowl, combine with whisk: coconut aminos, broth, fresh ginger (if using), coconut sugar, fish sauce and tapioca. Set aside.
• Heat large pan over medium-high heat. Add 1 Tablespoon oil, then: ground turkey, salt and dried ginger (if using). Cook, breaking meat up with a spatula, until most of the pink is gone, about 5 to 8 minutes. Remove turkey and any pan juices to a bowl, and set aside.
• Add final Tablespoon olive oil, green beans, celery and carrots to same pan. Cook over medium-high about 8 minutes, until browned in places and beginning to be tender. Reduce heat to medium if softer veggies are desired, to cook them longer without getting too dark.
• Return ground turkey to pan. Freshly whisk broth mixture; add it to the pan. Heat to simmering, stirring all the time, until sauce thickens, 1 to 2 minutes.
• Serve over rice for gluten free, or cauliflower rice for grain-free. Optional: Garnish with optional fresh cilantro, mint and/or fried shallots.
  

Nutrition

Calories: 178kcal | Carbohydrates: 11g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 1321mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

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