This recipe isn’t new, but it’s a favorite I’ve made in the past, and that I recently realized fit into my new dietary restrictions. So I’ve started making it again. It’s a very forgiving recipe, if you’re inclined to simply dump in whole cams, not measure out part of them. Or substitute leeks for onions. Or not premix or brown the ingredients. Friends who have had this have asked for the recipe. It’s that good. And that easy.
Curried Turkey with Coconut from the Book of Slow Cooking by Anne Sheasby
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 green bell pepper, seeded and thinly sliced
- 1lb 2 oz skinless boneless turkey meat, cut into small dice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 tsp green Thai Curry paste
- 4 oz green beans, halved
- 6 oz baby corn, halved
- 1 1/4 cups chicken stock
- 2/3 cup coconut milk
- 2 tbsp cornstarch
- 2-3 tbsp chopped fresh cilantro
- toasted flaked coconut, to garnish
Preheat the slow cooker on HIGH while preparing the ingredients. Heat the oil in a pan, add onion, garlic, bell pepper, and turkey and saute for about 5 minutes, or until the turkey is browned all over, stirring occasionally. Add ground spices and curry paste, and cook for 1 minute, stirring. Add the green beans, corn, stock, and coconut milk, and stir to mix.
In a small bowl, blend the cornstarch with a little water, add to the curry, and stir well to mix. Bring to a boil, stirring, then transfer to the cooking pot. Cover, reduce the temperature to LOW, and cook for 6-8 hours, or until turkey is cooked and tender. Stir in chopped cilantro and garnish with toasted flaked coconut. Serve with plain boiled rice.