Green coconut Thai curry with Turkey meat. I cooked this dish last night for dinner with my family. I am travelling a lot to Thailand and my lovely girlfriend loves cooking with a passion. I learned how to cook some Thai dishes. I use identical Thai ingrediences.
The secret is in the preparation. Here is a list of ingredients you need for this dish:
Green curry paste (Ma Ploy) is a green curry paste from Thailand
Onions and garlic
Fresh coriander, fresh ginger and if you like some fresh lemon grass
Coconut milk or coconut cream
Vegetables like carrots, celery, capsicum, white radish, bamboo shoots, broccoli, green beans and any vegetable you may like
Rice, vegetable stock and fresh limes, (Jasmine rice is traditional with this dish)
Meat: you can use chicken, turkey, veal, beef or pork. In Thailand they use most of the time chicken.
As you can see on the photos, you see the finished preparation, followed by the cooking steps and a typical condiment is the Thai chilli sauce. For that sauce you use the fish sauce, juice of lime, sliced chillies and a pinch of salt. This sauce is served as a condiment for those who like extra spice and heat in the curry.
The fish sauce I talk about is a liquid you can buy. It has a light brown color but the sauce is clear and very salty. It is used in Asia to add a touch of extra seasoning to different dishes.
The meat I fry off with a touch of olive oil with a few drops of sesame oil seperate and add once I finished frying off the garlic, onions, and the curry paste in a seperate pot. The coconut milk or coconut cream is added after frying off the onions, garlic and curry paste. Now I add the meat and the vegetables. Simmer for an hour. Finish off with the fresh coriander.
Note: if you use beef or pork, you may cook the meat for a while in the sauce first before you add the vegetables. Depending on the cooking time. Chicken and turkey meat can be cooked together with the vegetables as the cooking time is approximately the same.
The rice can be prepared in the rice cooker, I add vegetable stock instead of water and a touch of salt for better flavour.
I hope you like my post and if you try to cook this dish use for the liquid only the coconut milk or cream. Don't add to much extra fluids as the vegetables will release also liquids. The coconut milk should cover all the ingrediences by 90%. I Cooked this dish for 10 people and I used 1.2 litres of coconut milk.