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

overhead view of thai ground turkey and green beans served in bowls with rice

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.

Course DInner, Main Dish

Cuisine American, Thai

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

Prep Time 10

Cook Time 20

Total Time 30

Servings 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