Photo: Toby Scott
Heat half the oil in a wok or frying pan over a medium heat. Stir-fry the shallots, chilli, garlic and lemongrass for 5 minutes until softened and fragrant, adding a splash of water to stop it catching. Tip it into a bowl.
Increase the heat to high and add the rest of the oil, turkey and sugar snap peas. Stir-fry for 3 minutes until the turkey is just cooked through.
Mix the Thai fish sauce and lime juice with 2 tbsp water. Add to the pan along with the shallot mixture and toss everything together for 1 minute. Remove from the heat and toss the basil through just before serving.