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Thai-style pointed cabbage and turkey stir-fry

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Ingredients for 4 servings:

  • 700 g turkey meat
  • 1 pointed cabbage
  • 4 carrots
  • 2 tsp curry paste (Thai), red
  • 1 can coconut milk
  • 400 ml vegetable stock
  • 1 dash of soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the turkey into bite-sized pieces and sear until nicely browned. Don’t cook it all the way through, or it will quickly become too dry. Add the carrots and sear, then add the pointed cabbage and sear briefly. Deglaze with the vegetable stock and simmer for 10-15 minutes (maybe a little longer, so the carrots are nicely cooked. I like them to still have a bit of a bite). Add the coconut milk, soy sauce, and Thai curry. Bring everything back to a boil, season to taste, and serve. This tastes best with rice, but we’ve also had it with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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