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, it’s a great way to serve wild turkey without burying the natural flavor of the meat.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: coconut milk, gingerroot, lemongrass, red curry, turkey
Servings: 4servings
Calories: 420kcal
Ingredients
2 1/2cupswild turkey breastcut into 1 to 2-inch chunks
1tablespoonvegetable oil
1/2teaspoontoasted sesame oiloptional
1 1/2cupseach carrot celery, onion and bell pepperroughly chopped
2teaspoonsfresh gingerrootpeeled, smashed and minced
2garlic clovesminced
2tablespoonslemongrasssmashed
2-3teaspoons Asian red curry paste
1/4cuplow-sodium soy sauce
3/4cupcoconut milk
pinchor two granulated sugar
1tablespoonfreshly squeezed lime juice
warm cooked rice
Instructions
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.