Thai Inspired Turkey Green Curry
Leftover turkey breast is easily infused with lots of flavor when reheated in this quick Thai-inspired Turkey Green Curry.
Ingredients:
- 1 small (10-ounce) sweet potato, peeled and cut into 3/4-inch pieces (about 1 3/4 cups)
- 1 small (8-ounce) turnip, peeled and cut into 3/4-inch pieces (about 1 1/4 cups)
- 3 tablespoons canola oil, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 large (1 1/2-ounce) shallot, finely chopped (about 1/4 cup)
- 3 tablespoons minced peeled fresh ginger (from 1 [3-inch] piece ginger)
- 4 medium garlic cloves, finely chopped (about 1 1/2 tablespoons)
- 1 lemongrass stalk (pale core only), finely chopped (about 1 1/2 tablespoons)
- 2 fresh red thai chiles (unseeded), finely chopped (about 1 teaspoon)
- ¼ cup green curry paste (such as maesri or thai kitchen)
- 2 cups turkey broth or chicken broth
- 1 (13.66-ounce) can unsweetened coconut milk
- 2 tablespoons fresh lime juice (from 1 large lime), plus more to taste
- 2 teaspoons fish sauce
- 2 cups firmly packed fresh curly leaf spinach, torn, or stemmed swiss chard, torn
- 1 ⅓ cups shredded cooked turkey breast (about 8 ounces)
- fresh basil leaves, for garnish
Direction
- Preheat oven to 425°F. Toss together sweet potato, turnip, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet. Roast in preheated oven until bottom sides of sweet potato and turnip are browned in spots and just tender, 15 to 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a large, deep skillet over medium-high. Add shallot, ginger, garlic, lemongrass, chiles, and 1/4 teaspoon salt. Cook, stirring often, until shallot mixture is very fragrant and lightly browned, 3 to 5 minutes. Reduce heat to medium. Add curry paste, stirring to coat shallot mixture. Cook, stirring constantly, until fragrant, about 1 minute. Whisk in broth and coconut milk until combined and smooth. Bring to a simmer over medium, stirring occasionally. Stir in lime juice, fish sauce, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Stir sweet potato mixture, spinach, and turkey into coconut milk mixture in skillet. Cook over medium, stirring gently, until spinach is wilted and turkey is heated through, about 2 minutes. Remove from heat. Season with additional lime juice to taste. Ladle curry evenly into 4 shallow bowls, and garnish with basil leaves.
