Thursday, December 27, 2012

GREEN CURRY TURKEY STIR FRY & a DECEMBER PALEO PEN FAIL



That's right. A Paleo Pen Pal fail. I am the Co Founder of Paleo Pen Pals and my match up ditched me this month. Well, what are ya gonna do? I understand things get busy, so my paleo pen pal match up went MIA early in the month when we were meant to exchange an ingredient. Oh well. I get it! I will get a new match up next month! If you have no idea what I am talking about, check out this post and the Paleo Pen Pal Facebook page. 

So instead of using an ingredient sent from my pen pal, I used something I imagined someone might send in the mail. I used Thai Green Chili Paste. I also felt like using up all that I had leftover in my fridge from Christmas. My husband and I are in the process of buying a home, so the grocery budget just took a nosedive. I am about to live on the PaleoOnABudget Blog. Anyways, I have pledged to avoid going to the grocery store until my freezer is empty or I run out of booze. Just kidding. But not really. Currently, I had leftover turkey (half smoked from Greenberg, half roasted after swimming for a day my mom's amazing brine), 2 zucchini I had meant to grill last week, an onion, some garlic, canned tomatoes, cilantro, the green curry paste (of course) and some other stuff that came together in a delicious Green Curry Turkey Stir Fry. You could do this with chicken and any leftover green vegetable you have on hand!


Green Curry Turkey Stir Fry

Serves 4
1-2 Tablespoons Coconut Oil
1 large onion, chopped
2 zucchini, chopped
1 (14 oz.) can diced tomatoes
1 large clove garlic, minced
3 cups leftover cooked turkey, chopped
2 teaspoons green curry paste
2 tsp sambal olek sauce
juice of 1 lime
1 cup chicken broth (or turkey stock if you are coming down from Xmas)
1/4 cup canned coconut milk (Confession: I used leftover heavy cream)
1.4 cup cilantro, chopped
2 stalks green onion, chopped on the bias
Salt and Pepper

Heat coconut oil in a large skillet over medium high. Add onions and sprinkle with salt. Cook, stirring frequently for 5 minutes until the onion begins to soften. Add zucchini and cook 5 more minutes. Stir in garlic and cook 30 seconds. Stir in tomatoes, turkey, chicken broth, curry paste, and sambal olek.  Bring to a simmer and cook, stirring frequently, for 10 more minutes. Add coconut milk (or cream), lime juice and cilantro. Simmer 5 more minutes, until the liquid reduces a bit. Season with salt and pepper to taste and garnish with green onions, to serve.

Are you interested in exchanging an ingredient and having your recipe featured on a Paleo Pen Pals Round up next month? Visit the facebook page now and sign up using the contact form!

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