Thai Turkey

" This Thai style recipe is a very easy meal to make. This dish is creamy, sweet, spicy. "
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • In a pot simmer coconut milk, fish sauce, honey, thai red curry paste, cubed sweet potato till tender about 10 minutes.
  • Meanwhile brown turkey and onions in oil till almost done add peas,sage and basil.
  • Add to coconut mixture.
  • Serve over brown rice. And top with fried onions and chopped peanuts.

Questions & Replies

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  1. MtSkiLover
    Loved the comination of flavors. The sweet potato, coconut milk and spices blended together to be very tasty. I didn't mix the turkey with the sauce but instead served them side by side for everyone to take as much of each as they wanted. Can't wait to eat the leftovers!
  2. mandabears
    i admit i was a little skeptical about the sweet potatoes, but everything worked together and the turkey was delicious. we had it over steamed brown rice for dinner and i ate the leftovers cold over salad greens and it was just as good!!!
  3. Thymestudio
    Very nice! A great recipe, my husband and I enjoyed it completely. I enjoyed the ease that it came together and the blend of flavors both sweet and spicy!
  4. PalatablePastime
    Pretty simple to make. I found the mixture fairly thick, with the consistency of sloppy joes. It really reminded me a lot of a "Thai" version of kheema mattar. Although I might have preferred this with a little lime juice added, I enjoyed this quite a lot. Thanks for posting and good luck in the contest!
  5. evelynathens
    First of all, let me start by saying what a tasty dish this is! DH and I really enjoyed it. However, I cannot give it 5 stars because of a few minor details. First of all, the recipe does not state when to add the peas, I just did this along with the sweet potato - worked out fine. Secondly, there is really not enough sauce, what there is just coats the browned turkey. I think upping the coconut milk to 1 1/2 cans is warranted. Also, I feel a little more of the fish sauce and red curry paste could have been added. I ended up doubling both (with the 1 can of coconut milk) to suit our taste. I liked the taste more before the sage was added, but 5 ingredients had to be used and 5 it was. Finally, I think this dish needed to be made a little more 'attractive', perhaps rolling the ground turkey into little meatballs would have helped? It really did look kind of 'sloppy' on the plate. I really, really enjoyed the flavour of this dish, though, and I hope many more try it.:-)



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