Turkey thighs provide a rich flavor that compliments the aromatic yellow curry paste.
Watch the video demonstration by Culinary Institute of America, 2016.
Notes: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to ⅓ cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to a boil.
Recipe adapted by CIA from Mai Pham, 1996.
|Vegetable oil: 1 Tbsp.|
|Shallot, minced: 1 ea.|
|Garlic clove, minced: 1 ea.|
|Yellow Curry Paste: 1 Tbsp.|
|Unsweetened coconut milk: 1 cup|
|Turkey stock: 4 cups|
|Fish sauce: 2 Tbsp.|
|Sugar 2 Tbsp.|
|Turkey thigh, cut into bite-sized cubes:2 cups|