Update on the Turkey Curry…


It came out great! About 3 hours into the cooking, of course, I started fiddling with it a bit. I stirred it up and moved the turkey thighs closer to the bottom. I also added a little bit of coconut milk that I defrosted.

At around 5 hours, I pulled out the thighs and took the meat off of them (ouch!). I coarsely chopped the meat and put it back in the slow cooker to soak up more sauce.

I plan on serving it on brown rice. Give it a try! If you don’t have a Trader Joe’s nearby, please be wary of the red curry paste – it is way stronger than the TJ’s sauce, even cut with coconut milk.


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