From craving to table
Instructions
- 1
Heat the vegetable oil in a large skillet over medium heat.
- 2
Add 1/2 cup of coconut milk and red curry paste to the skillet. Cook for 2-3 minutes, stirring constantly until fragrant.
- 3
Add the turkey strips to the skillet and cook for about 5-7 minutes, or until the turkey is no longer pink.
- 4
Stir in the remaining coconut milk, red bell pepper, onion, bamboo shoots, fish sauce, and brown sugar. Mix well.
- 5
Reduce heat to low and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.
- 6
Pour in the chicken broth and simmer for an additional 5 minutes. Taste and adjust seasoning if needed.
- 7
Serve the curry over cooked jasmine rice and garnish with fresh basil leaves.