Turkey Red Curry (Thai-style)
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups boneless, skinless, halved turkey breasts (may substitute chicken - cut into thin strips)
- 1 Tbsp Peanut oil
- 1 Tbsp thai red Curry paste
- 1 medium Zucchini (sliced into thin strips lengthwise)
- 1 red Bell pepper (seeded and sliced into strips)
- 1 green Bell pepper (seeded and sliced into strips)
- 1 onion (peeled and sliced)
- 1 Tbsp Corn starch
- 1 ⅔ cups light Coconut milk
- ¼ cup chopped, fresh cilantro
- fresh, chopped Basil (or garnish of your choice)
Preparation steps
1.
Rinse the turkey under cold running water and pat dry with paper towels. Using a sharp knife cut the turkey into thin bite-size strips.
2.
Heat the oil in a wok or large skillet set over medium-high heat. Add the turkey; cook and stir-fry for about 3 minutes. Mix in the curry paste, zucchini, bell peppers, and onion. Cook, stirring frequently for several minutes.
3.
Dissolve the cornstarch in the coconut milk, and pour into the wok. Bring to a boil, then simmer over medium heat for 1 minute. Just prior to serving, stir in the cilantro.
4.
Divide among serving bowls and serve hot.
