I’ll be honest: I’ve never found turkey to be a super-flavorful base for recipes. It’s just kind of bland! But it is easy to cook and relatively healthy. To counter the blandness, I like to use it in recipes like this Thai chili recipe, which has a spicy Asian kick.
The only prep this recipe really requires is some peeling and chopping of the sweet potato and peppers. Luckily, you can do that while your turkey is cooking!
Add some oil to a large pot over medium heat and add the turkey. Break it up as it cooks and once the turkey is completely cooked, add in the red curry paste.
Depending on the brand you use, red curry paste can be mild or spicy. While I listed one tablespoon in the recipe, I recommend starting with a bit less and adding more at the end of the recipe if you want it spicier. For a good spicy base though, one tablespoon is a great guideline.
Once the red curry paste is stirred in, add the chopped sweet potatoes and peppers.
Next, add the chicken stock and diced tomatoes and bring the chili to a simmer. Simmer the chili for 8-10 minutes, until the sweet potatoes are tender.
When the veggies are cooked, turn the heat down to low on the chili and stir in the coconut milk. This creamy element will really tie all the flavors together!
Season the chili with salt and pepper once the coconut milk is stirred in and add more curry paste if you want it spicier. In short, taste it and make it your own!
Serve the chili with a big handful of fresh cilantro and a few lime wedges.
Nick thinks red curry paste should be in everybody’s fridge! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.