15 Minutes 40 Minutes 4-6 People
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Heat coconut oil in a soup pot over medium-high heat. Add onion, garlic, ginger and lemongrass and cook for 5 minutes.
- Add stock then simmer for 20 minutes.
- Remove lemongrass, then add thinly sliced turkey, coconut milk, curry paste, mushrooms and frozen peas and return to a simmer for 10 minutes. Add red bell pepper, fish sauce, lime juice, lime zest and lemon juice and cook for an additional 5 minutes.
- Add green onion and Thai basil. Serve in a shallow bowl ladled over prepared basmati rice or rice stick noodles. Garnish with lime wedge and chili flakes.
Recipe created by Peppers & Pennies for Manitoba Turkey Producers