by Josh Dahlke | @thehungerofficial
As I’ve expanded my pallet over the years, Thai food has become a regular part of my diet … and a welcomed inspiration in my wild-game cooking. This hearty, filling recipe is a great example.
While I favor some heat in my personal Thai dining, it’s a misconception that Thai food has to be spicy. In catering to those of you who can’t handle much spice in your life, I’ve kept this recipe on the sweet and mild side. However, if you want to add some extra oomph, just toss in some chili peppers or your preferred spice to carry this concoction farther up the Scoville scale.
One thing’s for sure with this Thai turkey dish: It’ll fill your belly and replenish your energy for another round of chasing gobblers.
INGREDIENTS (SERVES 4-6)
1 thinly sliced wild turkey breast
2 tbsp. salt
1 tbsp. ground ginger
6-8 minced garlic cloves
1 can coconut cream
1 can sweet corn
8-16 oz. canned bamboo shoots
1/2 pint heavy whipping cream
- Manicure the meat. Remove tendons and any tissue of undesirable texture.
- Slice the meat into thin strips.
- Mince the garlic. Be sure to smash the cloves before peeling to make it easier. Also, remove the center pits to eliminate bitter taste.
- Mix the meat, salt, ginger and garlic in a bowl.
- Fire up a lightly oiled skillet on medium/high heat. Use an oil with a high flash point, such as peanut oil.
- Brown the meat on both sides. Don’t crowd the skillet or the meat will steam instead of brown.
- Add to skillet the coconut, heavy whipping cream, sweet corn, and bamboo shoots.
- Simmer on low heat, uncovered, for 1 hour. The goal is to reduce the liquids into more of a thicker, creamy sauce.
- Prepare basmati rice in a separate pot.
- Plate the finished dish over rice. Top with cashews, smoked paprika, and fenugreek for extra crunch and color.