I love Thai dishes. Although never a big fan of very spicy foods, I love the creamy, flavourful taste of a mild Thai curry. To recreate a curry taste while on the elimination phase of the autoimmune protocol can, however, be a big challenge, since all the nightshades and seed-based spices are out. So coconut turkey with lime, while inspired on Thai curries, focus more on the creamy, refreshing notes of these dishes, creating a flavourful dish that satisfies my craving for a curry.
This dish is also rich in turmeric, a potent anti-inflammatory, antioxidant and anti-cancer spice that helps reduce inflammation in chronic inflammatory conditions such as rheumatoid arthritis and ankylosing spondylitis. So it is always a good friend to have in hand every time that I, inadvertently eat a food out of the AIP diet that provokes my symptoms to reappear. This was especially helpful in my first months on the autoimmune protocol, until my symptoms were under control.
Here the turkey is mixed with coconut milk and mild spices to create a rich creamy sauce. And the lemongrass and limes add a refreshing citrus flavour to the dish, rounded with sweetness from the honey. Although first thought as a turkey curry, this dish also works well with chicken. So fill free to use chicken instead, if you prefer. To accompany this creamy dish, nothing better than a simple cauliflower rice.
Coconut turkey curry with lime recipe
serves: 4-5 persons | prep time: 25 min. | cook time: 20 min.
6 tbsp olive oil
900g turkey tenderloin, cut into cubes
1 onion, chopped
4 big garlic cloves, minced
1 tbsp turmeric
1 leek, sliced thin
2 stalks lemongrass
1 can coconut milk, full fat
2 limes, juice of
1 tbsp honey
1. Prepare the lemongrass by cutting off the lower bulb and removing the tough outer leaves. Equally, cut off the green part at the top of the stalk, using only the yellowish mid-section. Cut the yellow part in two and make some crosscuts along the stalks. Set aside;
2. Heat 4 tbsp of olive oil in a wok or a large frying pan over medium-high heat. When the wok is hot, brown the meat in batches with the salt. Once browned, remove the meat from the wok and lower the heat to medium;
3. Add 2 tbsp of olive oil and the onion and cook for 3 minutes. Add garlic and turmeric and cook for another couple of minutes;
4. Return the meat to the wok together with the leek and lemon grass and fry for a couple of minutes more;
5. Add coconut milk, juice of the limes and honey and mix well. Cook for 5 minutes. Taste with salt before serving.