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.