Recipe for Thai green curry turkey with spinach, green pepper and cilantro
Every year should begin on a spicy note. To me, hot and spicy food in January portends a zesty, adventurous year ahead. In creating this Thai curry turkey with spinach, green pepper and cilantro, which I served over a bowl of steaming brown rice, I knew I wanted to keep everything green and herby by using the Thai green curry paste I always have in my refrigerator. When it comes to Asian condiments, I like what I like. I prefer the Maesri brand of Thai curry paste, which is all-natural and full of fresh cilantro and other herbs, and for fish sauce, it's always Three Crabs, in a bottle with, yes, three crabs on a pink label. Authentic condiments make all the difference, so why not start the year with an adventure: a trip to your local Asian grocery store. Fill your pantry with great condiments, and cook along with me all year!
Thai green curry turkey with spinach, green pepper and cilantro
Vegetarians can substitute tofu for the turkey, and soy sauce for the fish sauce. Serves 4-6.
2 tsp canola oil
1-1/4 lb ground turkey (you could substitute ground beef, chicken or pork)
1 clove garlic, minced
2 scallions, white and green parts sliced
1 green bell pepper, diced
2 tsp Thai green curry paste, or more to taste
8 oz coconut milk
Juice of 1 lime
2 Tbsp brown sugar
2 tsp fish sauce
7 oz baby spinach leaves
1/4 cup roughly chopped fresh cilantro leaves, plus more leaves for garnish
Cooked white, brown or basmati rice (3/4 cup per person, for serving)
In a wok or very deep frying pan, heat the oil over medium-high heat, and sauté the turkey just until it loses its pinkness. Use a spatula to break up the turkey.
Add the garlic, scallions, and bell pepper. Stir-fry for 1 minute.
Stir in the curry paste, cook for 30 seconds, and add the coconut milk. Reduce heat to low, and simmer for 10 minutes.
In a small bowl, mix together the lime juice, brown sugar and fish sauce. Add this mixture to the wok, and simmer for 3 minutes.
Stir in the spinach and 1/4 cup chopped cilantro. The heat of the turkey mixture will wilt the spinach, and when it's wilted, the dish is done. Remove from heat, distribute in small bowls over rice, and garnish with additional cilantro leaves.
More Thai curry rice bowl dishes:
Thai red curry tofu and broccoli with basmati rice
Vegan red curry tofu and kale with brown rice
Green curry fish with asparagus and peas
Salmon choo chee
Thai green basil curry with chicken, asparagus and spinach
Other recipes that use these pantry ingredients:
Spicy Thai green curry with chicken, eggplant and bamboo shoots, from Girl Cooks World
Coconut green curry mussels, from Sassy Radish
Thai red curry duck, from Hunter Angler Gardener Cook
Easy Thai green chicken curry, from Cooksister
Green curry chicken salad in crispy baked wonton cups, from Fifteen Spatulas
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