Thai Curry Turkey

Name: Thai Curry Turkey
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 59 milliliters thinly sliced red bell pepper strips; 2 Tbsps brown sugar; 355 milliliters cubed peeled butternut squash (or leftover sweet potato); 59 milliliters cilantro sprigs; 59 milliliters fat-free, less-sodium chicken broth or water; 1 Tbsp fish sauce, plus more for serving; 1 teaspoon green curry paste; 473 milliliters uncooked jasmine rice; 1 teaspoons kosher salt, divided; 237 milliliters light coconut milk; 4 servings Lime wedges, for serving; 177 milliliters frozen green peas; 473 milliliters chopped cooked turkey breast; 710 milliliters water

Thai Curry Turkey might be A mixture of less-sodium chicken broth, brown sugar, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. It is an expensive recipe for fans of Asian food. From preparation to the plate, this recipe takes around 44 minutes.

Instructions

Combine rice, 3 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer, covered, 15-20 minutes or until all the water has been absorbed.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork before serving.

Ingredients you will need

Rice

While rice cooks, combine coconut milk, broth, 1/4 teaspoon salt, curry paste, fish sauce, and brown sugar; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in squash, turkey, and peas; simmer 2-3 additional minutes or until turkey and squash are heated through.

Ingredients you will need

Coconut Milk

Brown Sugar

Curry Paste

Fish Sauce

Squash

Whole Turkey

Broth

Peas

Rice

Salt

Transfer to a serving dish; garnish with cilantro and red pepper strips, and serve over rice, with additional fish sauce and lime wedges.

Ingredients you will need

Lime Wedge

Fish Sauce

Red Pepper

Cilantro

Rice

Equipment

Sauce Pan

Ingredients

Servings:

59milliliters

thinly sliced red bell pepper strips 2Tbsps

brown sugar 355milliliters

cubed peeled butternut squash (or leftover sweet potato)59milliliters

cilantro sprigs 59milliliters

fat-free, less-sodium chicken broth or water 1Tbsp

fish sauce, plus more for serving 1teaspoon

green curry paste 473milliliters

uncooked jasmine rice 1teaspoons

kosher salt, divided 237milliliters

light coconut milk 4servings

Lime wedges, for serving 177milliliters

frozen green peas 473milliliters

chopped cooked turkey breast 710milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Gabrielskloof Chenin Blanc

The 2019 Chenin Blanc was naturally fermented in 85% old barrels with minimal intervention, with the remainder undergoing fermentation in steel tanks. On the nose, green apples, lime zest, honey and wet stone. An elegant palate with balance, freshness and a delightful texture.