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Triple Coconut Thai Turkey

by Brad Prose
Triple Coconut Thai Turkey
This stew is savory, spicy and packed with complex flavors.

It’s time to crave turkey.

Not everything I make has to be barbecue. Enter: Triple Coconut Thai Turkey. It’s that time of year where we’ll start to see many more stews, crockpots and other sorts of braised compositions in the kitchens. This dish was based on Jamie Oliver’s milk-braised chicken, but I wanted to bump up the flavors. This braised turkey becomes savory, sweet, and spicy with pops of ginger and garlic in every bite.

Random thought: If you like warm, braised dishes then check out my Gochujang Chili Con Carne from a few weeks ago!

“What’s up with the triple coconut?”

Well I’m glad you asked. Aside from searing the turkey in coconut oil, and braising in coconut milk, the secret ingredient is coconut balsamic vinegar which cuts through the fatty flavors and helps season the entire dish. I buy mine from a local purveyor in Phoenix, but you can certainly pick it up online. If you’re also wondering what else to use it with, check out my dessert at Wildwood Grilling for another idea.

A few thoughts…

  • Apple cider vinegar would work in this recipe as a substitute, but the flavor will be different.
  • Turkey breast was chosen here to cut back on the richness. You can choose to use thighs for a fattier flavor, but the coconut milk will make up for it.
  • There’s no added salt. The soy more than makes up for salty flavor and adds quite a bit of umami as well.
  • LOTS of garlic. It’s not actually that strong though, braised in the coconut milk ends up turning it into this nutty-sweet bite.

OK enough story time, check out the recipe below and please let me know your feedback if you try it! Comments below or reach out to me anytime!

Don’t forget to make rice to soak up all of that wonderful sauce!

Triple Coconut Thai Turkey

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Triple Coconut Thai Turkey. This braised turkey becomes savory, sweet, and spicy with pops of ginger and garlic in every bite.

 1 boneless turkey breast, about 2 pounds, sliced into 2" pieces
 1 tbsp coconut oil
 1 pinch ginger, sliced into thin matchsticks
 3 thai chile peppers, minced
 2 tbsp thai red curry paste
 8 garlic cloves, smashed and peeled
 14 fl oz coconut milk, 1 can
  cup coconut vinegar
  cup soy sauce
 2 bay leaves, dried
 3 cups spinach, roughly chopped
 2 green onion stalks, sliced
 1 cup cilantro, chopped

1

In a dutch oven or other heavy pot, heat the coconut oil over medium-high heat. Add the turkey pieces in (batches if necessary) and brown on each side, might take about 6-8 minutes. Remove the turkey pieces and set aside.

2

Turn down the heat to medium. Add in the chiles, ginger, garlic and thai chile paste. Cook for 2-3 minutes until the spices are fragrant. Add in the coconut milk (shake that can first!), coconut vinegar, soy sauce, bay leaves, and turkey. Lower the heat more to a simmer and cover. You want to make sure the turkey is cooked through and pulling apart, about 12-15 minutes. I like to flip the pieces of turkey over after the first 8 minutes to make sure it's cooked evenly.

3

Remove the turkey pieces again and set aside. Remove the bay leaves, and reduce the sauce to a desired consistency for at least 5 minutes. Stir in the spinach to wilt for 1 minute. Add back the turkey, and the green onions and cilantro. You are done! Recommended to serve with rice.

 

Ingredients

 1 boneless turkey breast, about 2 pounds, sliced into 2" pieces
 1 tbsp coconut oil
 1 pinch ginger, sliced into thin matchsticks
 3 thai chile peppers, minced
 2 tbsp thai red curry paste
 8 garlic cloves, smashed and peeled
 14 fl oz coconut milk, 1 can
  cup coconut vinegar
  cup soy sauce
 2 bay leaves, dried
 3 cups spinach, roughly chopped
 2 green onion stalks, sliced
 1 cup cilantro, chopped

Directions

1

In a dutch oven or other heavy pot, heat the coconut oil over medium-high heat. Add the turkey pieces in (batches if necessary) and brown on each side, might take about 6-8 minutes. Remove the turkey pieces and set aside.

2

Turn down the heat to medium. Add in the chiles, ginger, garlic and thai chile paste. Cook for 2-3 minutes until the spices are fragrant. Add in the coconut milk (shake that can first!), coconut vinegar, soy sauce, bay leaves, and turkey. Lower the heat more to a simmer and cover. You want to make sure the turkey is cooked through and pulling apart, about 12-15 minutes. I like to flip the pieces of turkey over after the first 8 minutes to make sure it's cooked evenly.

3

Remove the turkey pieces again and set aside. Remove the bay leaves, and reduce the sauce to a desired consistency for at least 5 minutes. Stir in the spinach to wilt for 1 minute. Add back the turkey, and the green onions and cilantro. You are done! Recommended to serve with rice.

Triple Coconut Thai Turkey

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