Name: Thai Coconut Curry
Prep time: 10 min
Cook time: 25 min
Ingredients: 4 cups organic coconut milk (2 cans); 1 cup organic chicken stock; 1 pound pasture-raised turkey breast cut into strips; 3 stalks lemongrass; 10 thin slices fresh ginger; 1 cup sliced mushrooms (crimini or baby portabella); 1/2 cup scallions (green onions, sliced into 1 inch pieces); 1/2 cup red pepper (diced); 2 tbsp. Coconut Aminos; 3 tbsp. fresh lime juice; Pink salt and pepper; Chopped cilantro to garnish

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Thai Coconut Curry

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Prep Time 10

Cook Time 25

Servings

Calories 518 kcal

Ingredients

4 cups organic coconut milk 2 cans
1 cup organic chicken stock
1 pound pasture-raised turkey breast cut into strips
3 stalks lemongrass
10 thin slices fresh ginger
1 cup sliced mushrooms crimini or baby portabella
1/2 cup scallions green onions, sliced into 1 inch pieces
1/2 cup red pepper diced
2 tbsp. Coconut Aminos
3 tbsp. fresh lime juice
Pink salt and pepper
Chopped cilantro to garnish

Instructions

Combine coconut milk and stock and bring to a boil, add smashed lemongrass and ginger and to milk/stock and simmer for 15 minutes. Remove these 2 last ingredients and add turkey to milk/stock.
In a medium skillet saute mushrooms, scallions and diced red pepper in 1 tablespoon olive oil until barely tender, about 3-4 minutes. Add to the milk and turkey mixture. Add lime juice and simmer for 10 minutes.
Season with pink salt and pepper, adjust taste with more lime or fish sauce and spoon into bowls. Garnish with fresh cilantro. S
Serve with cauliflower rice ( optional)