Ingredients
2 Tbs. Extra Virgin Olive Oil
1 Tbs. Ginger, Minced
1 Tbs. Garlic, Minced
1 tsp. Lemon Grass, Purée
½ Cup Onion, Small Dice
½ Each Green Pepper, Small Dice
½ Each Red Pepper, Small Dice
2 Tbs. Tomato Paste
4 Cups Turkey Meat, Large Dice
2 Cups Chicken Stock
2, 13.5 Oz. Cans Coconut Milk (Unsweetened)
1 Each Lime, Zested
½ Each Lime, Juiced
2 Tbs. Curry Powder
¼ tsp. Crushed Red Pepper
1 tsp. Ground Cardamom
1 tsp. Coriander
½ tsp. Cumin
½ tsp. Kosher Salt
2 Each Tomatoes, Small Dice
½ Bunch Cilantro, Chopped
1 Tbs. Basil, Fresh, Chopped
As Needed Cornstarch Slurry
Directions
- Heat oil in a saucepan, add the ginger, garlic, lemon grass, onion, peppers, sweat for 5 minutes. Add the tomato paste, stir to incorporate.
- Add the turkey, chicken stock, coconut milk, lime zest, lime juice, and the spices. Bring to a boil, then reduce to a simmer for 30 minutes.
- Season to taste with salt and pepper. Thicken with Cornstarch to desired consistency. Finish with the tomatoes, cilantro and basil.
