Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, strip basil leaves from stems, then roughly chop. (NOTE: Keep stems to use in step 2.) Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest half the lime (whole lime for 4 ppl), then cut remaining lime into wedges. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Add rice and basil stems to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer bok choy to a plate and set aside.

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions, ginger and 1/2 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add turkey and half the garlic puree (use all for 4 ppl). Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Sprinkle brown sugar over turkey mixture. Cook, stirring often, until turkey mixture is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, bok choy and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until bok choy is warmed through, 1 min.

Remove basil stems from rice, then fluff rice with a fork. Divide rice between plates. Top with turkey mixture, then sprinkle with basil leaves. Squeeze a lime wedge over top, if desired.