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Thai Slow Cooker Turkey

A fragrant, exotic Thai-inspired turkey dish that cooks itself in the slow cooker with coconut milk, lemongrass, and warming Southeast Asian spices.
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Prep Time 15 minutes
Cook Time 4 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Turkey
  • 2 lbs boneless turkey breast or thighs, cut into chunks
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
For the Thai Sauce
  • 1 can (14 oz) coconut milk
  • 3 tablespoons red curry paste
  • 2 tablespoons fish sauce (or soy sauce for substitution)
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 stalk lemongrass, bruised (or 1 tsp dried lemongrass)
Vegetables & Garnish
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • fresh cilantro for garnish
  • lime wedges for serving

Method
 

  1. Heat vegetable oil in a large skillet over medium-high heat. Brown the turkey chunks for 3-4 minutes per side until golden-brown edges form. Transfer turkey to slow cooker.
  2. In the same skillet, sauté sliced onions until translucent and fragrant, about 3 minutes. Add minced garlic and grated ginger, cooking until aromatic.
  3. Whisk together coconut milk, red curry paste, fish sauce, brown sugar, and lime juice in a bowl until smooth with no lumps. Pour sauce over turkey in slow cooker and add bruised lemongrass stalk.
  4. Cover and cook on low for 4-6 hours, or high for 2-3 hours, until turkey shreds easily with a fork and sauce has thickened slightly.
  5. During the last 30 minutes of cooking, add bell pepper and snap peas to retain crunch and color.
  6. Remove lemongrass stalk and taste for seasoning. Add more lime juice or brown sugar if needed. Garnish with fresh cilantro and serve with lime wedges.

Notes

Don't skip browning the turkey for depth of flavor. Add vegetables during the last 30 minutes to maintain texture. Remove lemongrass stalk before serving. Flavors improve overnight. Store in refrigerator for up to 4 days or freeze for up to 3 months. Sauce mixture can be prepared the night before and stored in refrigerator.