Thai Turkey and Slaw
This is a dish that is a great way to take advantage of leftover turkey; however, it does require one pot and a bowl. You can save time by using coleslaw mix instead of shredding the cabbage.
INGREDIENTS | SERVES 4
- 2–3 tablespoons Thai green curry paste
- ¼ cup dry white wine
- ½ cup unsweetened coconut milk
- 2 cups cooked turkey, chopped
- ¼ cup rice or rice wine vinegar
- ½ teaspoon granulated sugar
- 6 green onions
- 2 cups savoy cabbage, napa cabbage, bok choy, or gai choi, finely shredded
- 3 tablespoons unsalted dry-roasted cashew halves or dry-roasted peanuts, chopped
In a large skillet, stir together green curry paste and wine. Stir over medium-high heat for 1 to 2 minutes or until most of the liquid is gone.
Stir in the coconut milk and bring to a boil. Add the turkey. Reduce the heat and continue to cook, uncovered, for about 1 to 2 minutes or until the sauce thickens.
In a serving bowl, stir together the vinegar and sugar; whisk until the sugar dissolves. Using a sharp knife, cut the green onions lengthwise into thin slivers. Add the green onions, cabbage, and cashews or peanuts to the bowl and toss to mix.
To serve, divide the turkey and sauce between 4 individual plates and serve the slaw on the side.
Thai Turkey and Slaw Finger Food
Top baby romaine lettuce leaves with a little of the Thai slaw and a dab of the turkey-curry-nut mixture for some super-easy appetizers. If you prefer to work harder, serve the slaw and turkey-curry-nut mixture in pouches of lettuce instead.
Making a Coconut Milk Substitute
If you don't have coconut milk on hand, make a good substitute by mixing unsweetened flaked coconut with an equal amount of milk and simmering the mixture for 2 minutes, or until it begins to foam; strain and use in any recipe that calls for coconut milk.