Recipe courtesy of Sara Moulton

Little Thai Turkey Loaves

Because I'm so fond of Thai food, I decided to build it's dominate flavors ? coconut, lemongrass and cilantro ? into a turkey loaf. Or rather, into 6 individual loaves that bake in a muffin tin in just half an hour. By chopping the scallions, cilantro, lemongrass, and garlic together in a food processor, I can do 4 jobs at 1 time ? on fast-forward. Minus a food processor (or electric blender), you'll have to hand-chop, but his shouldn't take more than 10 minutes. This recipe needs no salt or pepper.
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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 6 servings
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6 medium scallions, trimmed and chunked (include some green tops)

1/3 cup packed fresh cilantro sprigs

1 (5-inch) stalk lemongrass, cleaned and thickly sliced, or the zest of 1/2 medium lemon, removed in strips with a vegetable peeler

2 medium garlic cloves

1 pound ground turkey (preferably a 50 to 50 mix of light and dark meat)

1/2 cup instant brown rice (right out of the box)

1 (14-ounce) can unsweetened low-fat coconut milk

3/4 cup Thai peanut sauce

2 teaspoons Asian toasted sesame oil

1 tablespoons raw (turbinado) sugar

6 fresh cilantro sprigs, optional


  1. Preheat the oven to 400 degrees F. Coat 6 muffin-pan cups with nonstick cooking spray and set aside.
  2. Pulse the scallions, cilantro, lemongrass, and garlic 8 to 10 times in a food processor fitted with the chopping blade (or in an electric blender) until finely chopped.
  3. Scrape into a large bowl, add the turkey, rice, 1/2 cup each of the coconut milk and peanut sauce, and the sesame oil ad mix thoroughly with your hands.
  4. Pack the turkey mixture into the muffin-pan cups and bake until an instant-read thermometer inserted into the center of a loaf registers 170 degrees F, 30 to 35 minutes.
  5. Meanwhile, make a sauce by whisking the remaining coconut milk with the remaining peanut sauce and the sugar.
  6. To serve, unmold the loaves onto a heated platter and garnish with a sprig of cilantro, if desired. Pass the sauce – either at room temperature or slightly warmed.
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