Turkey in Red Curry with Sweet Potato and Baby Bok Choy
Turkey in Red Curry with Sweet Potato and Baby Bok Choy is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 238 calories, 16g of protein, and 7g of fat per serving. For $2.45 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 283 would say it hit the spot. It is a rather inexpensive recipe for fans of Indian food. It is brought to you by Healthy Green Kitchen. Head to the store and pick up baby bok choy, can/5 oz, kaffir lime leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 63%, this dish is pretty good. Try Red Curry Bison Short Ribs With Baby Bok Choy, Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice, and Red Snapper with Baby Bok Choy for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
*1 bunch baby bok choy, chopped into bite-sized pieces
*1 cup roast turkey, shredded or chopped into bite-sized pieces
*1-2 cups turkey or chicken stock, preferably homemade
*sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
*1 tablespoon palm sugar or organic dark brown sugar
*2 tablespoons fish sauce (I used Thai Kitchen brand)
*6 kaffir lime leaves (I used dried ones from Kalystyans in NYC)
*fresh lime juice to taste for serving- optional
*1 red or green chile pepper, minced
*2 tablespoons red curry paste (I used Thai Kitchen brand)
*1 large organic sweet potato, chopped into bite-sized pieces
*1/2-1 cup chopped fresh cilantro or Thai basil (or a combination of the two)
*1 can/15 oz. organic, unsweetened coconut milk (I used Native Harvest brand)
Equipment:
sauce pan
wok
Cooking instruction summary:
1. Combine coconut milk and red curry paste in a wok or deep saucepan. Stir well to combine, and bring to a boil. Reduce heat slightly, add chopped sweet potato, and cook over medium-high heat for 10 minutes.2. Add 1 cup of stock, palm or brown sugar, fish sauce, turkey, lime leaves, and chile pepper. Stir everything together, then continue to cook over medium heat for another 10 minutes. Test to see if the sweet potato is tender. If it's not, continue to cook until it is.3. Add baby bok choy and cilantro and/or basil. Stir to combine, reduce heat to a simmer, and cook for 3-4 more minutes until greens and herbs are wilted.4. Remove from heat and taste the curry. If it's too thick for you, add another 1/2-1 cup of stock. Allow to cool slightly: serve with a squeeze or two of fresh lime juice and some sriracha or other chile sauce drizzled on top.
Step by step:
1. Combine coconut milk and red curry paste in a wok or deep saucepan. Stir well to combine, and bring to a boil. Reduce heat slightly, add chopped sweet potato, and cook over medium-high heat for 10 minutes.
2. Add 1 cup of stock, palm or brown sugar, fish sauce, turkey, lime leaves, and chile pepper. Stir everything together, then continue to cook over medium heat for another 10 minutes. Test to see if the sweet potato is tender. If it's not, continue to cook until it is.
3. Add baby bok choy and cilantro and/or basil. Stir to combine, reduce heat to a simmer, and cook for 3-4 more minutes until greens and herbs are wilted.
4. Remove from heat and taste the curry. If it's too thick for you, add another 1/2-1 cup of stock. Allow to cool slightly: serve with a squeeze or two of fresh lime juice and some sriracha or other chile sauce drizzled on top.
Nutrition Information:
covered percent of daily need
