Easy green curry with turkey meat
This easy green curry with turkey meat recipe is a delicious recipe that can be put together in less than 20 minutes! This recipe is versatile, and you can add more vegetables to make it healthier!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz turkey meat use a combination of dark and white meat for a variety of flavors and textures.
- 3 tablespoon Thai green curry paste, use more or less depending on how spicy you can handle heat.
- 4-5 Thai eggplants, sliced into 1 inch pieces
- 1 can coconut milk, (13.5 oz can)
- 1 cup water. For extra flavors, you can use stock, broth, or more coconut milk.
- 4 oz bamboo shoots, drain and rinse with cold water before use.
- 4 oz water chestnuts, cut into 1 inch pieces. Drain and rinse with cold water before use. This is optional, but the sweet and crunchy taste is amazing!
- 1- 1.5 tablespoon fish sauce. Go light, then add more later at the end.
- 3 tablespoon sugar. May need more if adding more curry paste.
- 1 cup Thai basil, packed tight.
- 1/2 cup red peppers, . Use sweet bell peppers, Serrano, jalapeños or banana peppers.
Instructions
- 1
Add coconut milk over medium-high heat in a dutch oven or medium-sized stock pot and cook until bubbles form. It takes about 2-3 minutes.
- 2
Add the curry paste, stir well, and cook until it thickens and bubbles form again. The sauce may look creamy rather than green, depending on how much curry paste you use.
- 3
Add the bamboo shoot, water chestnuts, and Thai eggplant. Add water to the pan and stir. Turn the heat down to mediums and let it cook for 3 minutes.
- 4
Add the turkey and peppers, stir and cook for 2 more minutes. Almost done!
- 5
Add the Thai basil, turn the heat off and remove the pot from the stove. Taste with more fish sauce or sugar. That's it! Super easy and fast! Serve with jasmine rice, and enjoy!