This spicy thai curry dish with turkey is the perfect opportunity to bring a taste of thai cuisine into your kitchen.
|2 tbsp||(30 mL) Canola oil, divided|
|1||Package Maple Leaf Prime Naturally® Thin Slice Turkey Breast, cut into thin strips|
|2||Red chili peppers, seeded and finely chopped|
|1||Bunch green onions, sliced; whites and greens separated|
|1||Chinese eggplant, sliced|
|1 tbsp||(15 mL) Minced fresh ginger|
|1 cup||(250 mL) Coconut milk|
|2 tbsp||(30 mL) Fish sauce|
|1 tbsp||(15 mL) Fresh lime juice|
|2 tbsp||(30 mL) Brown sugar|
|2 cups||(500 mL) Bean sprouts|
|.25 cup||(60 mL) Chopped cashew nuts|
|.5 cup||(125 mL) Chopped fresh basil|
|Lime leaves for garnish (optional)|
|1||Lime, cut in quarters|
HEAT 1 tbsp (15 mL) of oil in a large non-stick skillet or wok over medium heat. Add turkey and stir-fry for about 3-5 minutes, until cooked through and lightly browned. Remove turkey from pan and set aside.
HEAT the remaining oil in the same pan and add chili peppers, green onion whites, eggplant and ginger and stir-fry until fragrant, about 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar, bring to a simmer. Cook, stirring occasionally until mixture is slightly thickened, about 4 minutes.
ADD cooked turkey, bean sprouts, green onion greens and cashew nuts, simmer 2 more minutes. Stir in basil just before serving. Garnish with lime leaves and lime wedges.
Substitute Maple Leaf® Prime® Naturally Thin Slice Chicken Breast for the Turkey.
Serve with cooked jasmine rice or noodles
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