• Turkey Yellow Curry


    Yield: 4 Cups

    • Ingredients
    • Vegetable oil
      1 Tbsp.
    • Shallot, minced
      1 ea.
    • Garlic clove, minced
      1 ea.
    • Yellow curry paste
      1 Tbsp.
    • Coconut milk (Unsweetened)
      1 cup
    • Turkey stock
      4 cups
    • Fish sauce
      2 Tbsp.
    • Sugar
      2 Tbsp.
    • Turmeric
      a pinch
    • Turkey thigh, cut into bite-sized cubes
      2 cups


    1. Heat the oil in a small saucepan over moderate heat. Add the shallot, garlic, and curry paste and allow to sizzle for 15 to 20 seconds. Stir in about 3 tablespoons of the coconut milk. Allow to bubble for 1 minute, and add the remaining coconut milk, turkey stock, fish sauce, sugar, and turmeric. Stir again and allow to simmer for an additional 5 minutes. Set aside.
    2. Add the cubes of turkey meat to the remaining 3 cups of stock. Bring to a simmer and cook until the turkey is done.
    3. Strain the cooked turkey pieces from the stock, and add the turkey to the curry sauce. Bring to a gentle simmer.
    4. Garnish with basil and cilantro and serve with a bowl of sticky rice.
     Note: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to ⅓ cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to a boil.