Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds 1.5 pounds
  • 1/4 tsp ¼ teaspoon white pepper ( (can use black pepper))
  • 1.5 tbsp Red Curry paste
  • 3 slices galangal root ((fresh) or slices of fresh ginger root.)
  • 3 whole kaffir lime ((remove vein so that the oils can be released into the dish))
  • 1 tbsp lemongrass paste ((or 2 fresh stalks cut and bashed to release the flavors))
  • 1/4 cup water
  • 1 cube chicken bouillon cube (or 1 tablespoon of fish sauce)
  • 1 tsp garlic powder
  • 15 oz Full fat Coconut Milk
  • Cilantro, chili peppers and limes ( for garnish (optional))

Instruction

  • Place the turkey tenderloins, pepper, Thai red curry paste, galangal, kaffir lime leaves, lemongrass, water, chicken bouillon or fish sauce and garlic powder into your crock pot (slow cooker).
  • Cook on high for 3.5- 4 hours or until your turkey is pull apart tender or low for 8-10 hours and pull apart tender.
  • Add your well-shaken full fat coconut milk to your cooked turkey tenderloin in the crockpot during the last 10 minutes of cooking, essentially just to heat through.
  • Pull apart your turkey with forks and mix with all of that delectable Thai coconut curry broth. Serve over cooked Thai Jasmine rice and garnish with cilantro, chili and limes if desired. Enjoy!