Coconut Turkey Curry

Turkey gets a Southeast Asian twist in this recipe, infused with the richness of coconut milk, red curry paste and ginger.

Ingredients

1 boneless, skinless turkey breast (approx. 500g/ 1 lb.), cut into bite-sized pieces
1 tsp (5 mL) red curry paste
2 cloves Garlic, finely chopped
2 tsp (10 mL) fresh Ginger, finely grated
2 tbsp (25 mL) vegetable Oil
1 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced
6 medium bok choi, quartered
1 medium carrot, peeled, thinly sliced
1 can shredded bamboo shoots
2 Tbsp (25 mL) red curry paste
1 can light, unsweetened Coconut Milk
1 Tbsp (15 mL) Thai fish sauce
2 Tbsp (15 mL) brown sugar
2” (5 cm) piece of fresh lemongrass, pressed
3 kaffir lime leaves

Directions

1. Toss turkey pieces in red curry paste, garlic and ginger and set aside.

2. Sauté turkey pieces in oil and push to one side of the pan.

3. Add onion and peppers and sauté until onions are transparent. Add carrots and bok choi, then bamboo shoots. Sauté for 2 minutes.

4. Add curry paste, coconut milk, brown sugar, fish sauce, lemon grass and lime leaves. Cover and simmer until vegetables are tender. Adjust seasoning according to taste.

Recipe and photo courtesy of Turkey Farmers of Canada.

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