Grilled Turkey Thai Red Curry
- 2 lb turkey cutlets
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- 3 c coconut milk
- 1 c vegetable stock
- 1 tbsp brown sugar
- Juice of 1 lime
- 1 tsp salt
- 2 medium roma tomatoes, seeded and cut into medium dice
- 1 medium bell pepper, cut into medium dice
- 1 small zucchini, cut into medium dice
- 1/4 c chopped cilantro
- 1/4 c torn Thai basil leaves
- Cooked white rice
Prepare the grill to cook direct over medium-high heat. Brush the turkey cutlets lightly with oil and season them with salt and pepper. Place the cutlets on the grill and cook, flipping often until the cutlets are golden brown and cooked through, 3 to 4 minutes. Remove from the grill and set aside.
Heat 2 tablespoons olive oil in a Dutch oven or large skillet. Add the onion and garlic and cook for a couple of minutes until the onion is soft. Add the curry paste and mix well. Cook for a few minutes until the mixture is hot and aromatic.
Add the coconut milk, stock, brown sugar, lime juice and salt. Bring to a simmer and cook for 10 minutes.
Meanwhile cut the turkey into bite-sized pieces. Add it to the pot and mix. Return to a simmer for 10 to 15 minutes, until the sauce has reduced and thickened. Add bell pepper, zucchini, cilantro and Thai basil. Stir and return to a simmer. Cook for another 5 to 10 minutes until the veggies are just cooked. Garnish with additional cilantro and Thai basil. Serve with the Grilled Turkey Thai Red Curry with cooked white rice.
Note From the Author
This is a traditional Thai curry with a tasty but unconventional protein. The grilled turkey adds an extra layer of flavor that works well. If you like things spicy just add a little bit of red pepper flakes with the curry paste. – Ray Lampe, DR. BBQ