Turkey in Red Curry with Sweet Potato and Baby Bok Choy
Servings: 2 -4 servings
Ingredients
- *1 can/15 oz. organic unsweetened coconut milk (I used Native Harvest brand)
- *2 tablespoons red curry paste I used Thai Kitchen brand
- *1 large organic sweet potato chopped into bite-sized pieces
- *1-2 cups turkey or chicken stock preferably homemade
- *1 tablespoon palm sugar or organic dark brown sugar
- *2 tablespoons fish sauce I used Thai Kitchen brand
- *1 cup roast turkey shredded or chopped into bite-sized pieces
- *6 kaffir lime leaves I used dried ones from Kalystyans in NYC
- *1 red or green chile pepper minced
- *1 bunch baby bok choy chopped into bite-sized pieces
- *1/2-1 cup chopped fresh cilantro or Thai basil or a combination of the two
- *fresh lime juice to taste for serving- optional
- *sriracha or your favorite hot chile sauce for serving I used my homemade chile garlic sauce- optional
Instructions
- 1. Combine coconut milk and red curry paste in a wok or deep saucepan. Stir well to combine, and bring to a boil. Reduce heat slightly, add chopped sweet potato, and cook over medium-high heat for 10 minutes.
- 2. Add 1 cup of stock, palm or brown sugar, fish sauce, turkey, lime leaves, and chile pepper. Stir everything together, then continue to cook over medium heat for another 10 minutes. Test to see if the sweet potato is tender. If it's not, continue to cook until it is.
- 3. Add baby bok choy and cilantro and/or basil. Stir to combine, reduce heat to a simmer, and cook for 3-4 more minutes until greens and herbs are wilted.
- 4. Remove from heat and taste the curry. If it's too thick for you, add another 1/2-1 cup of stock. Allow to cool slightly: serve with a squeeze or two of fresh lime juice and some sriracha or other chile sauce drizzled on top.