© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 c unsweetened coconut milk
1-3/4 c reduced-sodium soy sauce
9 oz light brown sugar
1-1/2 oz Thai red curry paste
7-1/2 lbs TURKEY TENDERLOIN
1/4 c peanut oil
1-1/2 oz garlic, minced
1-1/2 oz Thai red curry paste
3-1/2 c unsweetened coconut milk
2-1/2 c chunky peanut butter
3 tbsp reduced-sodium soy sauce
3 tbsp chopped mint
3 tbsp chopped cilantro leaves
In a large bowl, combine coconut milk, soy sauce, brown sugar and curry paste.
Pound turkey slightly; cut into 1/2-inch cubes. Add turkey to coconut milk mixture. Stir to coat all surfaces. Cover and refrigerate 1-2 hours.
Thread 48 skewers with 2-1/2 ounces turkey each.
Place in hotel pan, cover and refrigerate for service.
Heat oil in large skillet over medium heat. Add garlic; sauté only until fragrant.
Stir in curry paste and cook 1 minute. Blend in coconut milk, peanut butter and soy sauce. Heat, but do not boil, whisking to blend. Remove from heat.
Stir in mint and cilantro. Cover and set aside. (Yield: about 7 cups)
Per order: Over indirect heat, grill 2 turkey skewers, rotating the skewers. Grill until juices run clear. Plate and serve as an appetizer with a ramekin of Peanut Sauce for dipping.