When the weather gets hot hot hot, I can't bear the thought of turning on the large stove in my small kitchen. So, this summer I'm committed to using my slow cookers more often, and trying to adapt some of my favorite stovetop and oven recipes. It's no secret that I adore Thai red curry anything, and I realized I had all of the ingredients for this slow cooker Thai red curry turkey in my pantry last week. To adapt my favorite stovetop recipe, I browned and drained the ground turkey before adding it to the cooker, added the fish sauce/lime juice/brown sugar flavorings at the beginning, and saved the coconut milk for the last half hour of cooking. I served it over rice (made in the rice cooker, which also keeps the kitchen cool); you can spoon the curry into lettuce or radicchio cups for a lower-carb option.
Slow cooker Thai red curry turkey
2 tsp canola oil
1-1/4 lb ground turkey
1 clove garlic, minced
4 scallions, white and green parts sliced
1 red bell pepper, diced
2 tsp red curry paste, or more to taste
Juice of 1 lime
2 Tbsp brown sugar
2 tsp fish sauce
6 oz coconut milk
Cooked white, brown or basmati rice (optional)
Fresh cilantro leaves, for garnish (optional)
In a frying pan, heat the oil, and sauté the turkey just until it loses its pinkness. Remove from heat, drain the meat in a colander (if you really want to remove most of the fat, rinse under cool water), and transfer to a 3-quart slow cooker.
Add the garlic, scallions, bell pepper, curry paste, lime juice, sugar and fish sauce. Stir to combine.
Cook on LOW for 3 hours.
Then, turn the cooker to HIGH and add the coconut milk. Stir, and cook for 30 minutes.
Serve hot, over rice (or in lettuce cups), garnished with cilantro. Or, allow to cool, and refrigerate for up to 1 week.
More recipes in The Perfect Pantry:
Thai red curry turkey meatballs
Salmon choo chee
Red curry beef with mushrooms, red bell pepper and cilantro
Red curry tofu with spinach and mushrooms
Thai green basil curry with chicken, asparagus and spinach
Other recipes that use these pantry ingredients:
Peanut chicken stir-fry, from Gluten-free Goddess
Chocolate Thai curry cupcakes, from Mostly Foodstuffs
Roasted red curry carrots with ginger and garlic, from Kalyn's Kitchen
Thai curry spaghetti squash, from Aggie's Kitchen
Slow cooker beef curry noodles, from She Simmers
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