© 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
1 Tbsp. Vegetable oil
1 ea. Shallot, minced
1 ea. Garlic clove, minced
1 Tbsp. Yellow Curry Paste
1 c Unsweetened coconut milk
4 c Turkey stock
2 Tbsp. Fish sauce
2 Tbsp. Sugar
a pinch Turmeric
2 c Turkey thigh, cut into bite-sized cubes
Heat the oil in a small saucepan over moderate heat. Add the shallot, garlic, and curry paste and allow to sizzle for 15 to 20 seconds. Stir in about 3 tablespoons of the coconut milk. Allow to bubble for 1 minute, and add the remaining coconut milk, 1 cup of the turkey stock, fish sauce, sugar, and turmeric. Stir again and allow to simmer for an additional 5 minutes. Set aside.
In a separate saucepan, add the cubes of turkey meat to the remaining 3 cups of stock. Bring to a simmer and cook until the turkey is done.
Strain the cooked turkey pieces from the stock, and add the turkey to the curry sauce. Bring to a gentle simmer.
Garnish with basil and cilantro and serve with a bowl of sticky rice.