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 1/4 cups 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 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 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 chili. (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.