WILD TURKEY THIGH COCONUT CURRY
This wild turkey thigh coconut curry is a braised wild turkey recipe made with bone-in thighs, red curry paste, coconut milk, and tomatoes. The turkey cooks low and slow until fork-tender, then the curry is simmered until rich and lightly thickened before serving over rice.
Ingredients
- 2 wild turkey thighs, bone-in
- 2 tablespoons coconut or peanut oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 teaspoon honey
- 2 cups unsweetened coconut milk
- 3 cups canned diced tomatoes, with juices
- chicken stock, as needed
- salt and pepper to taste
- lime juice to taste
- 2 thinly sliced scallions, green parts only
- 2 tablespoon chopped cilantro
Instructions
- Heat a medium sized pot over medium-high heat and add the cooking oil. Season the turkey thighs with salt and pepper. When the oil starts to gently smoke, add the turkey and sear until golden brown on both sides. Remove the turkey from the pot and set aside. Add the onions, garlic and ginger to the pot. Cook until the onions are translucent, about 5 minutes.
- Add the coconut milk, curry paste, tomatoes and honey. Stir until the curry paste is fully incorporated.
- Add the turkey thighs to the pot. If needed, add a little chicken stock until the thighs are covered approximately 3/4. Bring to a slow simmer, cover and cook until fork tender. This will take anywhere from 1 1/2 to 3 hours depending on how tough your bird is.
- Remove the wild turkey thighs from the pot. Bring the curry broth back to a simmer and cook uncovered until it has slightly thickened. This will take 15 to 25 minutes. Season with salt, pepper, cilantro and scallions. Add a few squeezes of fresh lime juice to your liking.
NOTES
- Bone-in wild turkey thighs work best here, but you can also use turkey legs. If you use legs, plan to pick out the bones and connective tissue after braising.
- Sear the thighs first so you build color before braising them in the curry.
- Add enough chicken stock so the thighs are about three-quarters covered, not fully submerged.
- Braise at a slow simmer until the meat is fork-tender, about 1 1/2 to 3 hours depending on the bird.
- After the turkey comes out, simmer the sauce uncovered for 15 to 25 minutes so it thickens slightly.
- Finish with lime juice, cilantro, and scallions right at the end for the best flavor.
- This recipe can also be made in a slow cooker. Cook on low for 6 to 8 hours, then reduce the sauce on the stove before serving.
- Leftovers can be frozen for a couple of months if stored properly.
Nutrition
Calories: 791kcal | Carbohydrates: 39g | Protein: 10g | Fat: 73g | Saturated Fat: 63g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 561mg | Potassium: 1447mg | Fiber: 11g | Sugar: 23g | Vitamin A: 2932IU | Vitamin C: 49mg | Calcium: 199mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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