This wild turkey red curry recipe is made with Asian red curry paste. You see, I’ve got a thing about Indian curry powder. I can only take it in small doses or the flavor just overwhelms the dish. If you disagree, that’s OK. It’s America and you don’t have to like, or dislike, what I do.
Asian curries are a whole different thing. I like them all, especially Asian red curry. Combined with coconut milk for a creamy sauce, this wild turkey red curry is a great way to serve wild turkey without burying the natural flavor of the meat.
Wild Turkey Red Curry
- 2 1/2 cups wild turkey breast cut into 1 to 2-inch chunks
- 1 tablespoon vegetable oil
- 1/2 teaspoon toasted sesame oil optional
- 1 1/2 cups each carrot celery, onion and bell pepper roughly chopped
- 2 teaspoons fresh gingerroot peeled, smashed and minced
- 2 garlic cloves minced
- 2 tablespoons lemongrass smashed
- 2-3 teaspoons Asian red curry paste
- 1/4 cup low-sodium soy sauce
- 3/4 cup coconut milk
- pinch or two granulated sugar
- 1 tablespoon freshly squeezed lime juice
- warm cooked rice
- Heat vegetable and sesame oil in a large skillet or wok. Add turkey and lightly brown on all sides. Add carrot, celery, onion and bell pepper. Stir-fry until onions are translucent, about 4 to 5 minutes.
- Add lemongrass, curry paste and soy sauce. Stir-fry for 2 minutes.
- Stir in coconut milk. Simmer, stirring often, for 5 minutes.
- Add sugar and lime juice. Stir and serve immediately over rice.