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Thai Spiced Turkey Curry

Thai Spiced Turkey Curry

Earlier this year I went through a period of where I was creating authentic Thai curries from scratch every Saturday. I learned a lot about what makes Thai cuisine Thai and so I have take some inspiration from such knowledge and used it in this paleo version of a lovely light chili curry. When I had a blocked nose I was advised  to eat spicy food because Capsaicin, the compound found in chilies that gives them their heat, helps release blocked mucus so if you are suffering from the cold, give this recipe a go.

Cumin is a spice made from the seeds of the cuminum cymium plant and has a earthy, nutty and warm taste. Cumin aids with digestion as it increases the activity of digestive enzymes and release of bile from the liver (which digests fats). It is also naturally rich in iron and antioxidants.

Serve this curry up with a fresh bowl of rice, green vegetables and top with roasted coconut flakes and holy basil for a true authentic taste. I food prepped this one for four days and was sad when I had the last potion, it was that good! Alternatively, it makes a great family dinner.

Print Recipe
Thai Spiced Turkey Curry
Course Meat
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Meat
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Take the dried red chilies, cut off the stems, deseed them and let them soak in cold water for 10 minutes. Transfer the chilies to a blender with a small amount of water and blend until smooth.
  2. Meanwhile, grind the roasted cumin and coriander seeds with a mortar and pestle. Add the turmeric, white pepper and garlic and crush to create a paste.
  3. Heat the coconut oil in a pan on a medium heat, add the onions and fry for 2 minutes. Add the spice paste and fry for a further 2 minutes.
  4. Add the crushed tomatoes, coconut milk, dried chilies and turkey breast. Bring to a boil then simmer for 20 - 25 minutes.
  5. Serve into bowls and enjoy!
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