Yellow Thai Turkey Curry

Culinary Setting
Meal Type
Lunch, Main Course, Entrée
30 MIN
Cooking Style
Quick and Easy
Turkey Thighs


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.