Red Curry Turkey

We cooked a 22 pound turkey for our week after Thanksgiving feast.  So the entire week after I can up with ways to enjoy the turkey but give a new twist.  This is my first attempt in a long time at a coconut milk red curry.  The result was good but as my family likes it super blazing hot I will add even more curry and maybe a touch of chili paste next time.  Great way to reinvent those turkey leftovers!

Ingredients

1 tablespoon vegetable oil
4 cloves of garlic
8 ounces mini button or sliced mushrooms  
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 cups broccoli
1/2 cup thinly sliced carrots
8 ounce can of water chestnuts drained
8 ounce can of bamboo drained
Between 1 and 1 1/2 pounds skinless, boneless turkey meat cooked, we prefer breast

3 tablespoons curry paste, use this to your taste mix 1 tablespoon at a time

1 tablespoon grated lime zest
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Recipe

1. Heat oil in large skillet or wok over high heat.  
2. Mix curry paste through coconut milk in a medium bowl with a whisk and set aside.
3. Add garlic through baby corn and sauté for about 5 minutes until vegetables are not as crisp but are not completely soft.  Stir often.
4. Pour curry mixture into the pan.  Add turkey.  Bring to a boil and then simmer for 3-5 minutes.
5. Remove from heat and add cilantro.  Stir and then serve over rice.

Chicken Stew with Shallots, Cider and Butternut Squash

• This has to be one of my favorite dishes and we make it several times a year. You are looking at a slow cooked chicken stew with cider, shallots, butternut squash and curry. This pairs really well with crusty bread hot out of the oven, a nice salad and hopslam beer. I do have to warn you the aroma will make you very hungry and the stew simmers for nearly two hours.

Recipe Modifications

The recipe calls for a hard cider but I've found that the slight sweet note you get from a sparkling non-alcoholic cider is my favorite way to prepare it. I also use all breast meat for the chicken and about a teaspoon more curry powder. The amount of chicken and squash varies based on what I have on hand. I would recommend doubling the recipe and freezing a portion. The squash will not be as firm when defrosted but the overall flavor is still delish!

Ingredients
4 teaspoons olive oil, divided
1 cup sliced shallots (about 6 medium)
1 teaspoon curry powder
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups fermented dry cider
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 cup water
2 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup sliced almonds, toasted
Chopped fresh parsley (optional)


Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life!

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