This sweet-and-spicy, Thai-style curry combines bite-sized pieces of tender turkey cutlet, kale, red bell pepper and fresh basil with coconut milk and a store-bought red curry paste. Spooned over steamed jasmine rice and served with our Sweet-Hot Thai-Style Cucumber Salad as a side dish, it makes a flavorful and satisfying meal.
PrintRed Curry with Turkey and Kale
An easy, Thai-style curry made with tender, bite-sized pieces of turkey cutlet, fresh kale, red bell pepper, basil, scallions, coconut milk and Thai red curry paste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Cuisine: Asian
Ingredients
- 1 lb turkey cutlets, cut into bite-sized pieces
- 2 teaspoons cornstarch
- 3 tablespoons fish sauce, divided
- 1 bunch kale (about 3/4 lb)
- 1–1/4 cups unsweetened coconut milk (reduced fat is okay)
- 1–1/2 tablespoons Thai red curry paste (more or less to taste)
- 1–1/2 tablespoons freshly squeezed lime juice
- 1 tablespoon sugar
- 1 tablespoon vegetable (or coconut) oil
- 1 clove garlic, very finely chopped
- 1 medium red bell pepper, cored, seeded and cut into thin strips
- 1/2 cup basil leaves, loosely packed
- 5 to 6 scallions, sliced
- Steamed jasmine rice
Instructions
- In a medium bowl, whisk the cornstarch together with 1 tablespoon of the fish sauce until dissolved. Add the turkey, toss to combine and set aside.
- Wash the kale, remove the stems and chop the leaves into into 1-inch pieces. Set aside.
- In a separate bowl, whisk the remaining 2 tablespoons of fish sauce together with the coconut milk, curry paste, lime juice and sugar until the sugar has dissolved. Set aside.
- Heat the oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the bell pepper and continue to sauté until the pepper is crisp tender, 2 minutes longer.
- Stir in the coconut milk mixture and bring to a gentle simmer.
- Add the turkey, simmer 1 minute, then add the kale and continue cooking until the turkey is cooked through and sauce has thickened, 3 to 4 minutes more.
- Stir in the basil and scallions and continue cooking just long enough to wilt the basil and soften the scallions, about 1 minute. Remove from the heat.
- To serve, plate individual servings of steamed jasmine rice, add a portion of the curry and spoon extra sauce over the top.
Karen says
I’ve made this many times—everyone LOVES it but got a question. I was planning to make it for guests this weekend but just found out the husband doesn’t like poultry (whaaa?). What do you think of substitutng boneless pork chops or some other cut? Any other suggestions? Help!!
★★★★★
Lynne Webb says
Hi Karen,
I’m glad you like this recipe. You’ve got the right idea. I’ve made this recipe with boneless pork chops and it was delicious. I would cook the pork for a little less time than the turkey and try to get chops with some marbling as they are more tender.