Coconut Thai Turkey with Carrot Ribbons


Y'all, I love vegetables, but can you carve one into a pasta shape, and pretend its a noodle? I tried. Many different sauces. Many different vegetables. Not ever close to tasting like pasta. Nope. However, this recipe's sauce pairs well with the carrots, bringing out their natural sweetness, which further compliments the ginger/garlic notes in the coconut sauce. Bonus, no spiralizer needed, just use a regular vegetable peeler to make carrot ribbons. Not noodles, but tasty way to incorporate more veggies into your diet.

This happens to be my favorite vegetable peeler. OXO brand from Williams Sonoma, not the one from Target. I hate how brands have different models at different price points at different stores. It's a trick, like vegetable noodles.




Recipe modified (very little) from Thai Turkey with Carrot Noodles over at Emily Bites.

Also, when I made this, I had some extra kale I needed to use up. DON'T ADD KALE. NOT GOOD. I'm all for using up what's in the fridge, but stick to mild sweet vegetables, your tastebuds will thank you.

Yield: 3 servings/5 sp per serving.


Ingredients:



1.5 LBS ground turkey breast
1 tbs canola
1/2 shallot chopped fine (15g)
2" fresh ginger, peeled and grated
1-2 cloves garlic, minced
1/2 C thai basil
1/4 C fresh mint
5 slices fresh jalapeño or to taste
4 cups carrot ribbons (180g total) about 5-6 carrots worth
1/2 a 13.66 oz can light coconut milk (see note after recipe)



Directions:


1. Heat oven to 375℉. In an oven safe skillet, over high heat, add oil and turkey. Brown meat and break into small pieces. after 1-2 minutes, add shallot, jalapeño, and 1 tbs of the soy sauce. Continue to stir and break turkey into small pieces until turkey is cooked and beginning to brown, about 10 minutes.



2. Make a well in the center of your pan. Add ginger and garlic, then incorporate into meat mixture. Cook until fragrant, about 30 seconds.

3. Add coconut milk slowly, scraping up any brown bits from the sides and bottom of your pan.



4. Add remaining soy sauce and stir to combine.

5. Add carrot ribbons and about half the mint and Thai basil. The basil tends to turn quite dark once its hits the heat. Don't worry. It shrinks down to nothing, and tastes great. Sauté carrot ribbons until slightly soft and coated with sauce, about 2-3 minutes.



6. Move skillet to hot oven to brown slightly, 5-8 minutes.


7. Allow to rest on stove for 5-10 minutes before eating. Safety note, we like to stick a potholder on the handle while the dish rests. The handle is VERY HOT for A VERY LONG TIME. We've learned that we forget this fact and have burned ourselves several times. But maybe you guys are smarter than us.




8. Divide into three bowls and top with remaining mint and basil. EAT. YUM.



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