Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Turkey and Mushroom Curry
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
4 servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
4 servings
For an authentic Asian flavor, give your turkey leftovers a twist with A Taste of Thai Panang Curry.
Ingredients
- 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 Bellas (or mushrooms of choice), rinsed
- 2 teaspoons Fish Sauce, or salt to taste
- 1 tablespoon and 1 teaspoon Panang Curry Paste*
- 1-13.5 oz can Coconut Milk, divided
- 3 cups cooked turkey meat, cut into bite size pieces
- 1 cup frozen peas
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- Optional: Jasmine Rice or Rice Noodles
- *Note: Red or Yellow Curry may be substituted for the Panang.
Directions
- 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. Add curry and half of Coconut Milk. Cook until curry is dissolved and fragrant.
- Pour in remaining Coconut Milk and bring to a boil. Add turkey, peas, lime juice and sugar. Stir to combine. Serve hot over Jasmine Rice or Rice Noodles, if desired.
In This Recipe
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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