Thai Red Curry Turkey

Red curry is a fave of mine.  Its so flavorful and can, on occasion, clean out one's sinuses. I've had this recipe before with chicken, but found the use of turkey interesting and a bit different for a change.

Super easy recipe, flavorful and worth the cook. 

Thai Red Curry Turkey
Serves 2

• 1 T peanut oil
• 12 oz turkey tenderloin, sliced, seasoned with salt and pepper
• 1 c sliced red onion
• 1 T red curry paste (less if you aren't a fan of hot)
• 2 tsp minced fresh ginger
• 2 tsp minced garlic
• 1 c canned lite coconut milk
• 1/2 c low sodium chicken broth
• 1 tsp fish sauce (if you don't have fish sauce you can use soy sauce. Not the same flavor, but close)
• 1/2 tsp brown sugar
• 1 tsp fresh lime juice
• 1 tsp cornstarch
• 2 c chopped fresh spinach (I almost didn't put this in, but decided it would be good for me. And it was really delicious with it)
• chopped dry roasted peanuts
• chopped red pepper

Heat oil in a sauté pan over medium-high heat. Add turkey and sauté until brown on both sides and cooked through (4-5 minutes). Put on a plate .

Add red onion to pan and cook until soft (2-3min). Stir in curry, garlic, and ginger and cook 1 minute.  Combine coconut milk, broth, fish sauce and brown sugar. Stir mixture into pan, scraping up any browned bits on bottom. Bring to a simmer; cook until slightly reduced, 5 minutes.

Whisk together lime juice and cornstarch. Whisk into pan until thick, 1 minute.  Return turkey to the pan and add spinach, tossing with tongs until wilted.

Garnish turkey curry with peanuts and peppers. Serve over rice.