Thai Coconut Curry

Thai Coconut Curry

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 518 kcal


  • 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


  • 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)

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