Green Thai Curry Turkey
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1 tbsp. (15gr) soy sauce
2 tbsp. (30gr) green curry paste
3 cloves garlic, peeled and chopped
1 tsp. (10gr) fresh ginger, peeled and finely chopped
2 cups coconut milk
4 oz. (100 gr) carrots, peeled, diced and blanched
4 oz. (100 gr) green beans, tops removed and blanched
2 green onions, chopped
Salt and pepper to taste.
2 cups cooked rice

Dice the turkey and place inside the gravy from the package. Set aside. Combine the soy, curry paste, coconut milk and pour over the turkey. Allow to marinate for up to 30 minutes. In a hot frying pan, sauté the ginger and the garlic in oil and add the turkey thigh and sauce, bringing the sauce to a boil, turn the heat down and allow the sauce to reduce for 10-12 minutes. Add the blanched carrots and beans and toss well. Season with salt and pepper and serve over the rice. Top with chopped green onions.