Delicious Thai Red Curry
This Thai Red Curry with leftover Thanksgiving turkey is one of those dishes that hits all the right notes—spicy, creamy, and just a little sweet.
Servings: 4 Servings
Calories: 437kcal
Ingredients
- 1 tablespoon cooking oil
- 1 small onion sliced and quartered
- 2 cloves garlic chopped
- 2 tablespoons red curry paste I use Mae Ploy brand
- 1/4 cup chicken stock
- 13.5 ounce can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 red bell pepper sliced
- 2 cups turkey leftovers shredded
- 1/2 cup basil leaves
- 1 lime cut in wedges
- Fresh cilantro to garnish
Instructions
- Add oil to a large pan over medium heat. Saute the onion for 3-4 minutes, until softened.
- Stir in the garlic and cook for another minute.
- Add the curry paste to the pan. Whisk it into the oil and let it cook for about 3 minutes to become aromatic.
- Add the chicken stock, coconut milk, fish sauce, and palm sugar. Stir to combine, then add the bell peppers and turkey and simmer for about 5 minutes until the sauce has thickened.
- Add the basil leaves and let them wilt as you prepare to serve.
- Serve over rice with lime and cilantro, for garnish.
Notes
- Sauté the curry paste in oil for a couple of minutes before adding other ingredients. This "blooms" the spices, making the curry more aromatic and flavorful.
- Thai red curry paste can be spicy, so add it gradually and taste as you go. You can always add a little sugar or coconut milk to mellow the heat if it’s too intense.
- To keep vegetables tender-crisp, add bell peppers and keep an eye on them to keep them from overcooking.
Nutrition
Calories: 437kcal | Carbohydrates: 16g | Protein: 24g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 824mg | Potassium: 595mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2309IU | Vitamin C: 49mg | Calcium: 62mg | Iron: 3mg