There were 5 pounds of ground turkey in the refrigerator and, after portioning and wrapping for the freezer, I had an odd amount (7 ounces) left over for dinner. I wanted to make stuffed peppers, but it was pouring rain and I didn’t feel like venturing into the garden to harvest (that is a much better experience when done on a nice, sunny, warm day!). I looked at what was in the fridge, then asked Jack what type of food he would like. He asked for some sort of stir-fry, and back to the kitchen I went.
I decided on Thai because I just happened to look outside and saw my large pot of Thai basil flourishing. Even though I will freeze the leaves before frost kills the plant, fresh just tastes so much better. I thought for a minute, made a couple of notes on back of a magazine subscription card that was lying on the table, and started to cook.
What resulted was a very easy, quite delicious dinner.
Jack got up from the table halfway through our meal to pour more wine (we found that it’s not a good idea to keep the bottle on the table while we eat…). After he sat down, he looked at me and said this exact quote:
“I swear to God, if you tell me that you’re going to leave me and will only make me 10 more meals before you do, this would have to be one of those.”
Um… where am I going?
(Honey, thanks for the compliment. I think.)
Anyway, this was really good. And quick. Just for color, I'll use red bell pepper next time.
* Exported from MasterCook *
Recipe By: Vicci
Servings : 2
Amount Measure Ingredient -- Preparation Method
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3/4 cup red curry paste
3/4 cup canned diced tomato -- undrained
1/4 cup light coconut milk
1 tablespoon fresh lime juice
2 teaspoons brown sugar
1 tablespoon fish sauce
2 teaspoons light soy sauce
1 tablespoon canola oil
6 ounces ground turkey
3/4 cup sliced onion
2/3 cup chopped green bell pepper
1 teaspoon minced garlic
4 ounces Morningstar Farms Recipe Crumbles
4 ounces canned waterchestnuts -- diced
hot, cooked jasmine rice
1 tablespoon chopped peanuts
1 tablespoon chopped fresh basil (Thai basil preferred), or cilantro
Mix the diced tomatoes and curry powder in a small bowl and set aside.
Mix the coconut milk, lime juice, brown sugar, fish sauce, and soy sauce in another small bowl and set aside.
Heat a wok over high flame, add oil, swirl to coat, then add the ground turkey. Stir fry until the meat is no longer pink. Add onion and peppers and stir fry until the peppers just starts to soften, about 3 minutes. Add garlic, stir, add burger crumbles and continue to stir fry for another minute.
Add tomato/curry mix to wok and continue to stir fry for a minute. Add water chestnuts, stirring. Stir in the coconut milk mixture and continue to mix for another minute or two until mixture is hot.
Serve over hot cooked rice, garnish with cilantro and peanuts.
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Per serving: 412 Calories (kcal); 20g Total Fat (4g Saturated); (42% calories from fat); 29g Protein; 32g Carbohydrate; 67mg Cholesterol; 1460mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates