Filed Under: main-dish, stir-fry, thai, Turkey, Under 20 Mins

Thai Curry Stirfry

This easy to make dish, made with either shrimp or turkey, features a delicious hint of Thai

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April 8th, 2012

Recipe submitted by Veronika Tyrkin, Winnipeg, MB
Recipe tested by Leah Goldford

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Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
  • ½ pounds shrimp (peeled & deveined) or 1 lb turkey ½" slice
  • 1 carrot, julienned
  • ½ cup snow peas, julienned
  • ½ cup bean sprouts
  • 1 green onion chopped
  • 1 package rice noodles
  • 1 can coconut milk
  • 2 tablespoons curry paste
  • 2 tablespoons brown sugar
  • 1 teaspoon cornstarch (water to mix)
  • Peanuts, chopped
  • Cilantro, chopped
  • Lime wedges
    • Directions
  • 1.

    Boil salted water, add noodles and cook according to directions.

  • 2.

    Do not over cook. Drain and set aside.

  • 3.

    Chop all vegetables into similar sizes. Long and thin is best for quick cook time. Set aside.

  • 4.

    In a sauté pan mix coconut milk, curry paste, and brown sugar, and bring to a simmer for 5 min. Once slightly thickened add all vegetables except bean sprouts and shrimp or turkey. Mix the cornstarch with 2 teaspoons water and add to sauce. Cook until tender, and shrimp cooked through. Add bean sprouts and noodles. Toss together until heated through, and sauce is absorbed.

  • 5.

    Garnish with chopped peanuts, cilantro, and a wedge of lime.

    • Thai Curry Stirfry
    Photography by Leah Goldford
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