Thai Turkey Cutlet Recipe

Recipe from Thailand! Thai Turkey Cutlet Recipe bowl that is seasoned with chile sauce and filled with brown rice, edamame and let's not forget the parsnips dipped in sweet vinegar.

I’m not much of a turkey fan but when it comes to this time of year, I will buy more because it’s on sale. Not to mention I have discovered different ways to cook it, with the help of the Thai supermarket down the street.

The spiciness to the turkey cutlets is spicy enough to break down the meat so it becomes moist and juicy that I’m now starting to wonder, why not make the whole turkey like this? Hmm!

My Sunday ritual with Jeff and Daisy, has been to take a ride and find different markets to shop from so I can get more international flavors in the kitchen.

While Covid is around, we have not traveled anywhere and I have to say it really can get pretty depressing. So I must spice it up in the kitchen.

I have to say this is an easy meal to make during the week which is low-carb and gluten-free which is the perk of the dish. The time to gain weight the fastest is during the winter months so I try to make most of my dishes extra lean for that reason.

So let’s dig into the Turkey Cutlet Recipe so I can tell you how I made this dish that is so easy to make with a healthy twist.

Step by Step - Thai Turkey Cutlet Recipe

Thai Turkey Cutlet Recipe bowl that is seasoned with chile sauce and filled with brown rice, edamame and parsnip is fairly inexpensive. This made a quick meal for Jeff and I during this Covid time and helped save money on groceries while they seem to just go up in price.
Cost: $10 for everything except the spices.

Turkey Cutlets

1. Use a cover lid container and add the spices and chile peanut oil to the turkey cutlets.
2. Let the turkey marinate with the spices for at least 24 hours. I marinate meat overnight to have that extra tenderness.
3. Slice the cutlet to ½ inch in thickness.
4. Add the chile oil to the pan and let it get hot. Place the slices to the pan and let it get crispy on one side before flipping over. It took me about 4 minutes to finish with my oven.

Sides for Bowl

Rice

1. When cooking rice for 2 people, I usually do 1 cup rice and 2 cups of water.
2. Rinse the rice first under cold water until the milky water is clear.
3. Add the water and salt to the pot and then the rice. 
4. Once the water is boiling turn to a medium heat and place a lid with a vent. Cooking time is about 20 minutes. 
5. Once me rice is done. I take it off the burner, leave it covered and for about 5 to 10 minutes, then fluff the rice with a fork and serve! Yum!

Edamane

1. For my edamame, I just put them in a bowl and pour warm water over them.
2. That’s about 10 minutes and then I drain them and sprinkle some salt to serve.

Parsnip & Carrots

1. I slice them thin and then mix them up in a bowl with salt and about 1 spoon full of sugar with a ¼ cup of vinegar. 
2. Mix it all together and let it sit for about 2 hours or make it in advance.

Variations

• Beef
• Pork
• Shrimp
• Salmon
• Red peppers - vegan option

Ways to Serve

This was a pretty filling meal for Jeff and I so I didn’t make anything else with it but I do recommend toppings for this dish. You can add crushed peanuts, scallions, sesame seeds and let’s not forget the sauces. These sauces can be found on Amazon or the grocery store but Asian markets will have a bigger variety.

• Ying's Sauce Yum Yum, 12 oz
• Huy Fong Foods Sriracha Chili Sauce, 17 oz
• Japanese Peanuts (4 Pound Bag) from Green Bulk

Tip

When cooking the rice, I usually rinse mine in cold water. It allows the starch and any particle to be removed. The best part for me, it gives you less of a sticky rice. If you like sticky rice skip this step. EnJoy!

More Asian Recipes 

• Thai Ribs in the Oven Recipe {Low-Carb)
• Low-Carb Teriyaki Beef Dinner {China}
• Green Curry Thai Recipe
• Sweet And Spicy Korean Beef With Bao Bun {Korea}

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