Thai Turkey Coconut Curry
Servings 4 servings
Ingredients
- 1.5 lbs turkey breast, cut into bite sized pieces
- canola oil
- 1 small yellow onion, small dice
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 2-4 tbsp red Thai curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 400 ml can full fat coconut milk
- 1/2 one pineapple, peeled, cored and cut into uniform chunks about 2 1/2 cups
- Thai basil, for serving optional
- rice for serving
Instructions
- In a large skillet over medium heat, add enough oil to lightly coat the bottom of the pan, and cook the turkey for 8-10 minutes, or until cooked through. Transfer to a plate.
- In the same skillet, add the onion and bell pepper, and cook for 2-3 minutes, or until slightly softened. Add in the garlic and ginger and cook until fragrant, about 1 minute.
- Stir in curry paste, fish sauce and brown sugar and cook for 2-3 minutes
- Add in coconut milk and bring to a simmer.
- Return the turkey to the skillet, and stir in the pineapple
- Simmer over medium heat for 10 minutes, until turkey is heated through and sauce has slightly thickened.
- Serve with rice and sprinkle with Thai basil.