Making this Thai basil ground turkey recipe is one of those easy dinners that delivers so much flavor with very little effort. Ground turkey is cooked with fresh, natural seasonings and finished with fragrant holy basil for an authentic, standout Thai recipe. The umami, savory sauce only has a three ingredients, zero marinating, and the stir-fry goes perfect with steamed rice. Best of all, this is a one-pot meal that takes less than 30 minutes from start to finish.

Why You’ll Love This Thai Basil Ground Turkey
What Is Thai Basil Ground Turkey?
Ingredients
Notes About Holy Basil
Kitchen Tools Needed
How to Make Thai Basil Ground Turkey
Step By Step Images How to Make Thai Basil Ground Turkey
Best Tips
Add-Ins and Variations
Serving Suggestions
Storage and Reheating
FAQs

I am making Thai basil ground turkey on repeat… and especially after my workouts when protein is a must.

As you can tell, I don’t like boring food, so of course I am passionate about Asian recipes.

Thai is one of my faves for High protein Asian recipes, and the flavor slaps!

It’s healthy because this dish is made with ground turkey, and there is barely any arm work that needs to be done to make this fast meal.

Let’s go!

Why You’ll Love This Thai Basil Ground Turkey

Ready in less than 30 minutes: Everything cooks in one skillet or wok, making this a practical weeknight dinner. You can feed everyone with this and it’s not a very expensive meal. Just needs meat and simple Asian pantry staple ingredients.
Big flavor with very few ingredients: You know my kitchen always has garlic and onions, as do most Asian kitchens. These make flavor easy, without having to add anything artificial or too many sauces.
Fresh holy basil makes the dish: The holy basil is added at the end, so its fragrant aroma comes through without losing its fresh smell. If you don’t have holy basil, use any fresh basil you have to substitute.
High in protein: Ground turkey makes this a protein-rich meal that works for everyday and is low fat, low carb, low calories. It’s as much protein as this 10 min Asian protein bowl.
Easy one-pan cooking: One pan is all you need and you can just serve straight from there, too.
Easy to customize: You can use tofu, chicken breast, or even beef for a more traditional Thai beef basil kra pao. The recipe is the same.

What Is Thai Basil Ground Turkey?

Thai basil ground turkey is a common, quick, and home-food Thai stir-fry that is made with ground meat, fresh holy basil, Thai chilies, and a simple sauce. It’s called Pad Kra Pao and is popular in Thai restaurants, mostly made with beef.

Using ground turkey turns this restaurant-style food into a comforting dish that you can eat every week at home because it is healthier.

Holy basil gives this recipe a distinctive aroma with slightly peppery, licorice-like notes that make the dish different from an ordinary ground turkey stir-fry.

...and before you mention it… I know that lots of people don’t have easy access to Holy basil so just use the basil you can find so you can still experience how tasty and beautiful this recipe is.

Ingredients

1 pack Ground turkey: One pound of ground turkey is the base of this recipe. Ground chicken or beef also works.
5 cloves Fresh garlic: Use four freshly minced garlic cloves. Fresh garlic is important because it creates the aromatic foundation of the stir-fry. I don’t recommend substituting garlic powder here or “jarlic”.
1 small Yellow onion: One small chopped yellow onion adds flavor, sweetness, and texture as it softens in the pan.
4 Bird’s eye chilies: These small Thai chilies bring the signature spicy kick. Slice them thinly so their heat distributes throughout the turkey. Adjust the amount to your preference.
1 cup Holy basil leaves: One cup of fresh holy basil leaves gives the dish its distinctive fragrance. Add them at the very end so they gently wilt in the residual heat. If you don’t have holy basil, use any fresh basil as a sub.
1 tbsp Avocado oil: A tablespoon is enough to sauté the aromatics and cook the turkey. You can also use another neutral cooking oil.
3 tbsps Soy sauce: Provides the salty, savory base of the sauce. Use regular or low-sodium soy sauce depending on your preference.
1 1/2 tbsps Fish sauce: This is an important ingredient for the umami, signature Thai flavor and depth of flavor in the recipe.
1 tbsp Brown sugar: Just one tablespoon balances the salty fish sauce and soy sauce while helping round out the chili heat.
1 tsp water
Black pepper: Add to taste at the end.

Notes About Holy Basil

Holy basil is not the same as Thai basil or Italian sweet basil. Holy basil has green and purple, sturdier leaves and a more distinctive peppery, slightly anise-like aroma. It holds up particularly well in hot stir-fries.

For the pad kra pao authentic flavor, use fresh holy basil. If you can find it at an Asian grocery store, it’s worth picking up a bunch specifically for this recipe.

If you don’t have it… use fresh basil will still work! I dont’ want you to miss out on this recipe.

Do NOT use dried basil.

Kitchen Tools Needed

Large skillet or Wok
Small bowl
whisk
spatula or wooden spoon
cutting board and knife

How to Make Thai Basil Ground Turkey

Prepare the ingredients. Mince the garlic, chop the onion, slice the bird’s eye chilies, and wash and dry the basil. In a small bowl, whisk together the soy sauce, fish sauce, splash of water, and brown sugar and set aside.
Heat avocado oil in a large skillet or wok over low-medium heat. Add the garlic and chilies and sauté until fragrant. Do NOT brown or burn the garlic.
Add the ground turkey and turn the heat up slightly, mix, and break the meat into small pieces with a wooden spoon or spatula. Add the chopped onion and sauté until softened and the turkey is mostly cooked through.
Pour the sauce mixture into the skillet. Stir well, tossing the turkey until evenly coated and fully cooked. Toss and stir periodically so the sauce can fully coat the meat evenly.
When the meat is cooked, turn down the heat. Gently clap the basil leaves between your hands to release their fragrance, then add them to the hot mixture. Toss the basil in until just wilted. Finish with just a pinch of black pepper to taste and serve over steamed rice.

Step By Step Images How to Make Thai Basil Ground Turkey

Thai basil ground turkey ingredients — Prep ingredients.

saute garlic and chilies — Prep ingredients.

Best Tips

A recipe with only a few ingredients depends on how you cook them. These small details make a noticeable difference.

Use fresh garlic, not garlic powder or jarlic. Fresh garlic creates the aromatic base of the stir-fry. Since there are so few ingredients, its flavor really matters.

Don’t burn the garlic. Garlic cooks quickly, especially in a hot wok. Stir it frequently and add the turkey as soon as it becomes fragrant. Burnt garlic can make the entire dish taste bitter!

Break the turkey into small crumbles. Ground turkey absorbs the sauce better when it’s broken into smaller pieces. Avoid leaving large chunks of meat in the skillet. This is for taste, texture, and presentation.

Use fish sauce for authentic savory depth. Fish sauce may smell strong straight from the bottle, but once cooked with the soy sauce, sugar, and meat, it creates a balanced savory flavor. Don’t skip it if you want that characteristic Thai taste.

Add the basil after reducing the heat. This is one of the most important steps. Thai basil is delicate, and prolonged cooking can reduce its fragrance and flavor. The heat from the turkey is enough to wilt the leaves.

Don’t overcook the ground turkey. Turkey is leaner than beef and can become dry if cooked too long. Once it reaches 165°F internally, it’s done.

Add-Ins and Variations

This ground turkey stir-fry is easy to adapt without changing the overall flavor of the dish.

Ground chicken: Swap the turkey for ground chicken. It has a similar texture and works beautifully with the garlic, fish sauce, and Thai basil.
Ground beef: Use ground beef for a richer, more traditional-style stir-fry. Drain excess grease if necessary before adding the sauce.
Add a fried egg: A crispy-edged fried egg with a soft yolk is a delicious topping. The yolk mixes with the savory turkey and rice.
Add vegetables: Thinly sliced bell peppers, green beans, or shredded carrots can add color and texture. Add firmer vegetables with the onions so they have time to soften.
Make it less spicy: Reduce the bird’s eye chilies or remove their seeds. You can also serve the chilies on the side for family members who prefer less heat.
Make it spicier: Add extra sliced bird’s eye chilies or a little Thai chili paste for more heat.
Use more onion: If you enjoy a slightly sweeter stir-fry, add another half onion. Let it soften and lightly caramelize before adding the sauce.
Sour Season: Add limes on the side for squeezing. For some lip-smacky taste, stir in a little tamarind paste for a twist on the original.

Serving Suggestions

The classic way to serve this dish is over a bowl of plain steamed jasmine rice. The plain, fluffy rice balances the salty, spicy turkey and soaks up all the delicious sauce.

Fried egg: Add a sunny-side-up egg with crispy edges. This is especially delicious with steamed rice and a popular Thai way to serve pad kra pao.
Steamed white or brown rice: Its fragrance and soft texture pair perfectly with the saucy turkey.
Coconut rice: For a slightly richer, subtly sweet pairing that balances the chilies.
Lettuce cups: Spoon the turkey into crisp lettuce leaves for a lighter, low-carb meal.
Steamed vegetables: Serve with plain, steamed bok choy, broccoli, or cabbage for a low carb dinner.

Storage and Reheating

Fridge: If you have extra basil ground turkey, store it in an airtight container in the refrigerator for up to 3–4 days. The basil will lose some of its fresh fragrance after refrigeration, but the savory turkey and sauce will still taste delicious.

Reheating: Place the food in a skillet over medium-low heat with a small splash of water. Stir gently until heated through. You can also microwave individual portions in a covered microwave-safe dish, stirring halfway through.

Freezing: Allow the cooked turkey to cool, then transfer it to a freezer-safe airtight container. Freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating thoroughly. The basil will darken and soften after freezing, so you can add a little fresh Thai basil when reheating to refresh the flavor.

serving in bowl Thai basil ground turkey

FAQs

Is Thai basil ground turkey spicy?

Yes, this recipe has a spicy kick from the bird’s eye chilies. You can easily adjust the heat by using fewer chilies or removing their seeds. If you’re cooking for children or people who prefer mild food, omit chilis and just add a side of sliced chilies at the table.

Can I use regular basil instead of Holy basil?

You can. Holy basil has a peppery, slightly anise-like aroma that gives the dish its pad kra pao flavor. Other kinds of basil is milder and sweeter. If you can’t find holy basil, regular basil or Thai basil is the substitute.

What is the difference between Thai basil and holy basil?

Thai basil and holy basil are two different varieties of basil. Thai basil has a slightly sweet, peppery, anise-like flavor. Holy basil, also called kra pao, has a more peppery, clove-like flavor and is traditionally used in Pad Kra Pao. They are not identical, although both are used in Thai cooking.

Can I make Thai basil ground turkey ahead of time?

Yes. You can cook the ground turkey mixture ahead and refrigerate it in an airtight container. For the freshest basil flavor, add a small handful of fresh basil when reheating rather than relying only on the basil cooked into the original batch.

Is this recipe good for meal prep?

Yes. Ground turkey is a convenient protein for meal prep because it cooks quickly and reheats easily. Divide the cooked turkey into individual portions and pair with rice and vegetables. Store everything in airtight containers and refrigerate promptly.

Thai basil ground turkey shows that a bold, flavorful, and healtyhy Asian dinner doesn’t need a long ingredient list or hours in the kitchen.

Serve it over steamed jasmine rice, add a fried egg if you like, and dinner is ready. if you tried this in your weeknight rotation let me know in the comments below!