Description
A rich and creamy Thai turkey curry simmered in coconut milk with red curry paste, tender vegetables, and fresh lime. Bold, comforting, and perfect served over rice.
Ingredients
Units
Scale
- 1 1/2 pounds turkey fillet, sliced
- 1 large red bell pepper, sliced
- 1 1/2 cups green beans, trimmed
- 1 medium yellow onion, sliced
- 1 to 2 red chili peppers, sliced
- 2 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- Juice of 1 whole lime
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Stir in red curry paste and cook for another minute to release its aroma.
- Add sliced turkey and cook for 4 to 5 minutes until lightly browned on the outside.
- Add sliced yellow onion, red bell pepper, and green beans. Cook for 3 to 4 minutes until slightly softened.
- Pour in coconut milk and soy sauce. Bring to a gentle simmer and cook for 10 to 12 minutes until the turkey is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
- Stir in fresh lime juice and season with salt and black pepper to taste.
- Garnish with sliced red chili peppers and green onions before serving.
Notes
- Do not boil aggressively after adding coconut milk to maintain a smooth texture.
- Adjust red curry paste to control spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to preserve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg