Turkey Thai Curry

• Gluten free

• Meat

  • 2 cups Turkey

• Produce

  • 1 Small bunch Cilantro, fresh
  • 1 Cilantro, fresh
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1 Lime, Juice of
  • 1 Lime, wedges
  • 1 Red bell pepper
  • 1 Yellow bell pepper

• Canned Goods

  • 1/4 cup Chicken stock
  • 1 14oz can Coconut milk, full-fat
  • 2 tbsp Thai curry paste, red

• Condiments

  • 1 tsp Fish sauce
  • 1 tsp Lemongrass paste

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 tsp Brown sugar

• Oils & Vinegars

  • 1 tsp Olive oil

Found on simplystacie.net

Description

Ingredients

• 1 tsp olive oil
• 1 red bell pepper, deseeded and chopped
• 1 yellow bell pepper, deseeded and chopped
• 2 cloves garlic, peeled and minced
• 1 tsp minced ginger
• 1 tsp lemongrass paste (optional)
• 2 cups leftover sliced turkey
• 2 Tbsp red thai curry paste (or replace with Indian tikka paste if you don’t want a hot curry)
• 14oz can coconut milk (full fat)
• ¼ cup chicken stock (water with half a stock cube is fine)
• 1 tsp brown sugar
• 1 tsp fish sauce
• Juice of 1 lime
• Small bunch fresh cilantro, roughly torn
• Boiled rice
• Lime wedges
• Extra fresh cilantro

Directions

• Heat the oil in a large skillet and add in the chopped red and yellow peppers. Cook on a medium heat for two minutes, then add in the garlic, ginger, lemongrass paste and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the chicken and allow to heat through for one minute. Add in the coconut milk and stock and bring to a gently bubble (but don’t let it boil). Let it simmer gently for 10 minutes, then stir through the brown sugar, fish sauce and lime juice. Taste and add more lime juice if required, then turn off the heat and sprinkle over the chopped cilantro. Serve immediately with boiled rice, lime wedges and extra cilantro.