Cooked turkey with onions, red pepper,
garlic, ginger, jalapenos, with onions, and peas, in a curried
coconut sauce with lime juice.
Turkey Curry
1 large onion, cut into
chunks
1 medium red bell pepper, cored, seeded and cut into chunks
1 teaspoon vegetable oil
3 cloves garlic, peeled
1 inch fresh ginger, peeled and quartered
2 jalapeno peppers, quartered and seeded
1 tablespoon curry powder
1 teaspoon coriander
1 cup chicken stock (defatted )
1/4 cup coconut milk (unsweetened )
1 medium ripe banana, sliced
2 cups Honeysuckle White Boneless Turkey Breast, cooked, cut
into 1/2 inch dice (or any other cooked turkey)
1 cup frozen peas, thawed
1/4 cup fresh cilantro, chopped
1 1/2 tablespoon fresh lime juice
Salt and pepper optional to taste
Place onions and red peppers
in a food processor and pulse until chopped. Heat oil in a Dutch
oven over medium heat. Add the onion-pepper mixture and cook,
stirring, until soft, 5 to 7 minutes.
Meanwhile, return the
work bowl to the processor. With the motor running, drop garlic,
ginger, and jalapenos through the feed tube and process until
finely chopped.
Add the garlic mixture
to the onions, along with curry powder and coriander; cook, stirring,
until fragrant, about 2 minutes. Add chicken stock, coconut milk
and banana. Bring the mixture to a simmer, reduce heat to low;
cover and simmer, stirring occasionally, until the bananas are
very soft, about 10 minutes.
Mash the bananas to incorporate
them into the sauce. Add turkey, peas, cilantro, and lime juice
and simmer until heated through, about 5 minutes. Season with
salt and pepper.
