- Ingredients
- 1 boneless, skinless Turkey Breast (approx. 500g/ 1 lb.), cut into bite-sized pieces
- 1 tsp (5 mL) red Curry Paste
- 2 cloves Garlic, finely chopped
- 2 tsp (10 mL) fresh Ginger, finely grated
- Toss turkey pieces in red curry paste, garlic and ginger and set aside.
-
- 2 Tbsp (25 mL) Vegetable Oil
- 1 medium Onion, thinly sliced
- 1/2 Red Bell Pepper, thinly sliced
- 6 medium Bok Choi, quartered
- 1 medium Carrot, peeled, thinly sliced
- 1 can shredded Bamboo Shoots
- 2 Tbsp (25 mL) red Curry Paste
- 1 can light, unsweetened Coconut Milk
- 1 Tbsp (15 mL) Thai Fish Sauce
- 2 Tbsp (15 mL) Brown Sugar
- 2” (5 cm) piece of fresh Lemon Grass, pressed
- 3 Kaffir Lime Leaves
- Directions
- Sauté turkey pieces (that were previously tossed in curry paste, garlic and ginger) in oil and push to one side of the pan.
Add onion and peppers and sauté until onions are transparent.
Add carrots and bok choi, then bamboo shoots.
Sauté for 2 minutes, add curry paste, coconut milk, brown sugar, fish sauce, lemon grass and lime leaves.
Cover and simmer until vegetables are tender.
Adjust seasoning according to taste.
- Tip
- Slow Cooker Method: Sauté turkey pieces in oil and push to one side of pan. Add onion, garlic and peppers and sauté until onions are transparent and transfer to slow cooker. Add all remaining ingredients and cover, set slow cooker on low and cook for 6-7 hours. Adjust seasoning according to taste.
