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We asked Edina chef Daniel Green for a unique Thanksgiving recipe. He graciously shared with us his Thai Red Curry.
“I make this with no stock or coconut milk, but [use] fat-free half and half milk or condensed fat-free milk. It takes the dish to zero fat,” he says.
Thai Red Curry
- 4 cups cooked turkey
- 1 clove garlic, crushed
- 1-inch piece fresh ginger, grated
- 1 Tbsp. brown sugar
- 2 Tbsp. Thai red curry paste
- 2 chillies, finely chopped (optional)
- 7 oz. fresh spinach
- 50 ml. low-fat coconut milk
- handful cilantro, chopped
In a large saucepan, heat a little olive oil, and cook the turkey for 1–2 minutes. Add the ginger, garlic, curry paste and sugar. Cook for a minute; add the coconut milk. Bring to a boil, add spinach or any leftover vegetable and stir for another minute. Take off the heat and then add the cilantro and extra chili if you are using it. If you want a virtually fat-free curry, add the fat-free half and half after the spinach and do not bring it back to a boil.
