2 cups | 500 ml Butterball Boneless Turkey Breast Roast, roasted and thinly sliced
1 tbsp | 15 ml coconut oil
1 cup | 250 ml yellow onion, thinly sliced
1 tbsp | 15 ml garlic, finely chopped
2 tbsp | 30 ml ginger, finely chopped
2 stalks lemon grass, trimmed and cut into 2” lengths
3 cups | 750 ml homemade or low sodium turkey or chicken stock
4 cups | 1-liter canned unsweetened coconut milk
1 tbsp | 15 ml Thai red curry paste
1/2 cup | 125 ml white mushrooms, thinly sliced
1/2 cup | 125 ml frozen green peas
1/2 cup | 125 ml red bell pepper, thinly sliced
2 tbsp | 30 ml fish sauce or (1 tbsp soya sauce & 1 tsp salt)
2 tsp | 10 ml fresh lime juice
1 tsp | 5 ml lime zest
2 tbsp |30 ml fresh lemon juice
1/4 cup | 65 ml green onion, thinly sliced
2 tbsp | 30 ml Thai basil (optional)
2 cups | 250 ml prepared basmati rice or rice stick noodles
1 lime, cut into wedges
chili flakes (optional)
Heat the coconut oil in a soup pot over medium high heat. Add onion, garlic, ginger and lemon grass and cook for 5 minutes.
Add stock then simmer for 20 minutes.
Remove lemon grass, add thinly sliced turkey, coconut milk, curry paste, mushrooms and frozen peas and return to a simmer for 10 minutes. Add red bell pepper, fish sauce, lime juice, lime zest and lemon juice and cook for an additional 5 minutes.
Add green onion and Thai basil. Serve in a shallow bowl ladled over prepared basmati rice or rice stick noodles. Garnish with lime wedge and chili flakes.
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