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What kind of recipe is it?
Lemongrass Coconut Turkey Curry is a vibrant and aromatic dish that beautifully combines tender turkey with the invigorating flavors of lemongrass and creamy coconut milk.
This recipe stands out for its unique blend of spices that create a rich, savory experience, making it perfect for those who enjoy bold, Thai-inspired cuisine.
It’s an ideal choice for health-conscious individuals seeking a nutritious meal, as turkey is a lean protein, and the dish is packed with vegetables.
Perfect for family dinners or gatherings, it brings warmth and comfort to any table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Turkey breast (diced) | 1 pound (450 grams) |
| Coconut milk | 1 can (13.5 ounces / 400 ml) |
| Lemongrass (fresh) | 2 stalks |
| Onion (medium, diced) | 1 |
| Garlic (minced) | 3 cloves |
| Ginger (fresh, grated) | 1 tablespoon |
| Red curry paste | 2 tablespoons |
| Vegetable oil (for cooking) | 2 tablespoons |
| Bell pepper (sliced) | 1 (any color) |
| Carrot (sliced) | 1 large |
| Green beans (trimmed) | 1 cup |
| Fish sauce (optional) | 1 tablespoon |
| Fresh cilantro (for garnish) | 1/4 cup (chopped) |
| Lime (cut into wedges) | 1 (for serving) |
| Salt | To taste |
| Black pepper | To taste |
This table lists all the essential ingredients with their respective quantities required to make a delicious Lemongrass Coconut Turkey Curry. Adjust serving sizes according to your needs!
Cooking Steps
- Prepare ingredients: Dice 1 pound (450 grams) of turkey breast, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 1 bell pepper, 1 large carrot, and 1 cup of green beans. Chop 1 medium onion and set aside 1/4 cup of fresh cilantro for garnish.
- Trim the tough ends off 2 stalks of fresh lemongrass and gently bruise them with the flat side of a chef’s knife to release their flavor.
- In a large skillet or wok (30 cm / 12-inch), heat 2 tablespoons of vegetable oil over medium-high heat (180°C / 350°F).
- Add the diced onion to the hot skillet, stirring frequently for about 3–4 minutes until the onion becomes translucent and begins to caramelize.
- Introduce the minced garlic, grated ginger, and bruised lemongrass to the pan, and sauté for an additional 1–2 minutes until fragrant, adjusting heat to medium if necessary to prevent burning.
- Stir in 2 tablespoons of red curry paste, cooking for another 1–2 minutes to bloom the spices and enhance the aroma.
- Incorporate the diced turkey breast into the mixture, cooking for about 5–7 minutes until the turkey is browned on all sides. Verify the internal temperature reaches 74°C (165°F).
- Pour in 1 can (400 ml) of coconut milk, followed by the sliced bell pepper, carrot, and trimmed green beans. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer (about 85°C / 185°F) and cook uncovered for 10–12 minutes until the vegetables are tender but still vibrant in color, stirring occasionally.
- If desired, add 1 tablespoon of fish sauce and season with salt and black pepper to taste. Allow to simmer for an additional 2–3 minutes for flavors to meld.
- Remove the skillet from heat and discard the bruised lemongrass stalks. Let the curry rest for 5 minutes for flavors to develop further.
- Garnish the lemongrass coconut turkey curry with the chopped cilantro and serve it hot with lime wedges on the side for squeezing over.
- Enjoy your dish with a bowl of steamed rice or noodles, and savor the fragrant aroma and creamy texture!
Variations
- Spicy Shrimp Version: Replace turkey with 500 grams (1 pound) of shrimp, and increase red curry paste to 3 tablespoons for an added kick.
- Vegetarian Delight: Use 400 grams (14 oz) of firm tofu or tempeh instead of turkey and add 1 cup (240 ml) of vegetable broth to create a rich flavor without meat.
- Coconut Cauliflower Curry: Substitute turkey with 400 grams (14 oz) of cauliflower florets, and add 1 tablespoon of turmeric for a vibrant color and earthy flavor.
- Slow Cooker Twist: Combine all ingredients in a slow cooker and cook on low for 6–8 hours, allowing the flavors to meld beautifully without manual stirring.
Tips on plating and presentation
When serving your Lemongrass Coconut Turkey Curry, aim for a visually appealing presentation that highlights the dish’s vibrant colors and textures.
Use a wide, shallow bowl to showcase the curry, garnishing with fresh cilantro and a lime wedge for a pop of color.
Serve with steamed jasmine rice on the side, creating a beautiful contrast that enhances the dish’s overall visual appeal.
What other dishes can I pair it with?
Have you considered what dishes complement your Lemongrass Coconut Turkey Curry?
I love pairing it with jasmine rice, which balances the curry’s richness beautifully. A side of warm naan adds a delightful texture, too.
For a revitalizing touch, a cucumber salad with lime dressing works wonders, cutting through the flavors perfectly.
These sides together create a comforting, cohesive meal everyone will enjoy!
What drinks can I pair it with?
To enhance your dining experience, the right drink can elevate the flavors of your Lemongrass Coconut Turkey Curry even further.
I’ve found that a chilled Sauvignon Blanc complements the dish beautifully with its crisp acidity. If you prefer something non-alcoholic, try a rejuvenating lemongrass iced tea.
Both options harmonize wonderfully, balancing the rich curry while highlighting the vibrant spices. Enjoy!
Frequently Asked Questions
Can I Substitute Turkey With Another Protein in This Recipe?
I often substitute turkey with chicken or even tofu for a vegetarian twist. Each protein brings its own flavor, so don’t hesitate to experiment and find what you enjoy most in the dish!
How Long Does the Curry Last in the Refrigerator?
In my experience, the curry lasts about three to four days in the refrigerator. I usually store it in an airtight container to keep it fresh and flavorful for as long as possible.
Is This Dish Suitable for Meal Prep?
Yes, this dish is perfect for meal prep! I usually make a big batch, portion it out, and store it in the fridge or freezer. It reheats well and tastes even better after sitting.
Can I Make This Curry Vegan?
Yes, I can definitely make this curry vegan! I simply substitute the turkey with tofu or chickpeas, use vegetable broth instead of chicken stock, and confirm the coconut milk’s dairy-free. It’ll still be delicious!
What Is the Best Way to Store Leftovers?
I store leftovers in airtight containers in the fridge. They typically last up to three days. For longer storage, I freeze them and reheat when I’m ready. It’s that simple! Enjoy your delicious meals again!