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Andre Prost, Inc.
P.O. Box 835
Old Saybrook, CT 06475
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Turkey and Mushroom Curry
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Yield
4 servings
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Time
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
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For a truly authentic Asian flavor, give your turkey leftovers a Thai twist with Panang Curry and Coconut Milk.
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Fish Sauce
Essential for Thai cooking! Also known as seasoning sauce. Thais use this as we use salt, or as other Asian Cuisines use soy sauce.
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Panang Curry Paste
Ingredients are similar to Red Curry Paste, but this is a bit more sweet and mild. Wonderful for vegetarian curries. Excellent for light stir frys.
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Coconut Milk
Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk!
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| INGREDIENTS |
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2 tablespoons oil
2 small onions, (approx 12-14 oz) peeled and cut into crescents
2 medium carrots, peeled and sliced
1-10 oz box, sliced Baby Bella's (or mushrooms of choice), rinsed
2 teaspoons Fish Sauce, or salt to taste
1 tablespoon + 1 teaspoon Panang Curry Paste*
1-13.5 oz can Coconut Milk
3 cups cooked turkey meat, cut into bite size pieces
1 cup frozen peas
1 tablespoon fresh lime juice
1 teaspoon brown sugar
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| DIRECTIONS |
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- In a large skillet heat oil over a high heat. Add onions and carrots. Sauté until vegetables begin to soften.
- Add mushrooms and Fish Sauce. Sauté 2-3 minutes and add curry. Cook until curry is dissolved and fragrant.
- Pour in Coconut Milk and bring to a boil. Add turkey, peas, lime juice and sugar. Stir to combine. Cook until heated through and serve.
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For a genuine Thai touch, serve over A Taste of Thai Jasmine Rice or Rice Noodles.
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