Exotic Leftover Turkey

INGREDIENTS

2 tablespoons avocado oil

1/2 cup chopped shallots

1 large red bell pepper, cut into strips

2 medium carrots, trimmed and shredded

2 teaspoons minced garlic

3 tablespoons easy home-made or jarred Thai Red Curry Paste

2 tablespoons fish sauce

2 teaspoons palm sugar or light brown sugar

1 (14-ounce) can coconut milk

1 pound left over turkey, cubed

3 tablespoons chopped Thai basil leaves

3 tablespoons chopped fresh cilantro leaves

Cooked jasmine rice, accompaniment

Sprigs fresh cilantro, garnish

INSTRUCTIONS

1. In a large wok or saute pan, heat the oil over medium-high heat.

2. Add to the pan shallots, saute a few minutes

3. Add to the pan garlic and saute a few more minutes.

4. Add to the pan shallots, bell peppers, and carrots.

5. Stir-fry until soft (2 to 3 minutes).

6. Add the curry paste and cook, stirring, until fragrant (30 seconds to 1 minute).

7. Stirring, add the fish sauce and sugar, then add the coconut milk and bring to a boil.

8. Simmer until thickened slightly (about 2 minutes).

9. Add the turkey and cook, stirring, until cooked through (about 5 minutes).

10. Remove from the heat and stir in the basil and cilantro.

Serve over jasmine rice, garnished with cilantro sprigs.