RCI-MT.004.0808.001
Thai Turkey
This Thai style recipe is a very easy meal to make. This dish is creamy, sweet, spicy.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- – 2 tablespoon fish sauce1 unit
- honey or brown sugar2 tablespoons
- 1 tablespoon
- – 2 tablespoon olive oil1 unit
- 2 lbs
- onion1 largediced
- sweet potatoes½ lbcubed just larger then then size of a pea
- rinsed frozen green peas½ cup
- leaves sage3 unitchiffonade
- leaves Thai basil3 unitchiffonade
- 4 cups
Method
1
Heat olive oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
2
Add ground turkey and cook, breaking it apart with a wooden spoon, until no longer pink, 6-8 minutes. Drain excess fat if necessary.
3
Stir in red curry paste and cook for 1 minute until fragrant, breaking up any clumps.
4
Add diced onion and cubed sweet potatoes, stirring to combine with the curry paste. Cook for 2-3 minutes.
3 minutes
5
Pour in coconut milk, fish sauce, and honey or brown sugar, stirring until well combined. Bring to a gentle simmer.
2 minutes
6
Reduce heat to medium and simmer for 12-15 minutes until sweet potatoes are tender but still hold their shape.
14 minutes
7
Stir in frozen green peas and cook for 2 minutes until heated through.
8
Remove from heat and gently fold in sage and Thai basil chiffonade just before serving to preserve their fresh flavor.
9
Serve the curry over cooked brown rice, dividing equally among four bowls.