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Thai Red Curry Turkey – Crock Pot March 4, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I really modified this recipe that I came across. I didn’t want to use ground turkey. I don’t really care for the taste of ground meat in a creamy curry. Instead I used turkey breast and it turned out great. In typical me fashion, I used the entire can of coconut milk and I had to thicken everything with cornstarch (optional or you can just use part of the can). Overall it was yummy and made for great leftovers.


  • 1-1/4 lb 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)

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Chop the turkey, red pepper, scallions and garlic and add to a crock pot.

In a bowl, combine the lime juice, brown sugar, fish sauce and curry paste. Mix to combine.

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Add the sauce to the crock pot and toss everything together.

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Turn heat on low and cook for 4-5 hours. Add in coconut milk and cook on high for another 30 minutes. Serve over rice and top with cilantro and hot sauce. Enjoy!

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