Monday, January 3, 2011

Turkey Curry

Here's another way with holiday leftovers. This recipe uses one of my favorite savory combinations: mushrooms, onion, and peppers. They're mixed together with a tasty mix of spices, then toned down with coconut milk.


1 tsp olive oil
1 cup vertically sliced onion
1 cup sliced mushrooms
1/2 cup sliced red or green pepper
1/2 tsp minced garlic
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp red chili flakes, or to taste
1 tbs fish sauce
2 cups shredded cooked turkey
1/2 cup raisins
1 cup light coconut milk
1 tsp lemon zest
up to 1/2 tsp salt, to taste

cooked brown rice

Directions:  Cook brown rice as indicated on package. Heat oil in a non stick or cast iron skillet over medium heat. Add onion, mushrooms, and peppers and cook about 2 to 3 minutes, until onion is translucent. Add garlic, spices, and turkey and cook until turkey is heated through. Add raisins and coconut milk and heat only until coconut milk is hot. Take care to not bring the curry to a boil after the coconut milk is added, as the coconut milk may curdle. Correct the seasoning with the lemon zest and salt, adding the salt a little at a time, tasting after each addition. Serve the curry alongside, or over, the rice.

Serves 3 or 4

Stealthy Cooking Tip: Turmeric imparts a deep yellow or orange color to foods. Incidentally, it stains clothing yellow, too - so wear an apron when cooking with it. Health wise, turmeric's best known qualities are it's anti-inflammatory properties, making it especially appropriate for arthritis, preventing degenerative neurological diseases like Alzheimer's and multiple sclerosis. Turmeric can also be used to increase the yellow color in egg dishes or dressings. If, like me, you don't use it often, remember that most spices don't last forever. Replace your turmeric every year.

No comments: