Thai Turkey
Transport your taste buds to Southeast Asia with this vibrant and flavorful Thai Turkey recipe, perfect for a quick and satisfying meal. Tender slices of turkey breast are infused with the rich, aromatic combination of Thai red curry paste, creamy coconut milk, and zesty lime juice, creating a perfect harmony of spicy, savory, and tangy flavors. Crisp red bell peppers and carrots are simmered alongside, adding a satisfying crunch and a pop of color. Fresh basil leaves provide a fragrant and herbaceous finishing touch. Ready in just 45 minutes, this one-pan dish is ideal for busy weeknights and can be served with fluffy jasmine rice for a complete, comforting meal. Whether you're a fan of Thai cuisine or looking to try something new, this dish is a must-try for its bold, exotic flavors and simplicity.
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Recipe Information
Ingredients
- 500 grams Turkey breast
- 400 ml Coconut milk
- 3 tablespoons Thai red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 1 piece Red bell pepper
- 1 piece Carrot
- 10 pieces Fresh basil leaves
- 2 tablespoons Cooking oil
- (optional, for serving) Cooked jasmine rice
Instructions
Thinly slice the turkey breast into bite-sized pieces and set aside.
Mince the garlic and grate the ginger. Thinly slice the red bell pepper and carrot into strips. Set all the prepped ingredients aside.
Heat the cooking oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.
Stir in the Thai red curry paste and cook for another 1 to 2 minutes to release the flavors.
Add the sliced turkey to the skillet and stir to coat the meat in the curry paste. Cook for 5 minutes, stirring occasionally, until the turkey begins to brown.
Pour in the coconut milk and stir well to combine. Reduce the heat to low and let the turkey simmer for 10 minutes, allowing it to absorb the flavors.
Add the fish sauce, brown sugar, and lime juice to the skillet, stirring to balance the salty, sweet, and tangy flavors.
Toss in the sliced red bell pepper and carrot strips, and simmer for another 5 minutes until the vegetables are tender but still crisp.
Remove the skillet from heat and garnish the dish with fresh basil leaves.
Serve the Thai Turkey hot with cooked jasmine rice on the side, if desired.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 6083 mg | 264% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 47.8 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
