Sunday is the perfect day to veg out on the couch in your most comfiest pajamas ready for some family Netflix movies, the scent of delicious comfort food filling the home.
To make Chilly Winter Sunday’s even more complete, you want a recipe that the whole family will enjoy and delight in and that will warm their tummies.
Combining my love for Thai Cuisine with a fusion of coconut, lemongrass (add that extra flavour with Pulo Cuisine’s Lemongrass Atsuete Marinade) and heat and my constant cravings for a hearty chili, I whipped up this delicious Thai Turkey Chili and I warn you now, you will not stop at just one bowl!
Make a big pot and the leftovers are great for freezing and serving for the week ahead with a crunchy baguette for dipping. I also use them for lettuce wraps and just add in chopped cilantro and sour cream for toppings. Enjoy!
- 2 tsp coconut oil
- 2 cups of each chopped celery, red peppers, carrot
- 1 garlic clove minced
- 1 teaspoon each cardamon seeds, crushed chilli, mustard seeds and dried ginger
- 1½ T cumin
- 2 T soy sauce
- 1 T of fresh ginger
- 1/2 cup of Pulo Cuisine
- 2 pounds of ground turkey or chicken
- 400 mL coconut milk
- 500 mL of canned tomatoes
- 2 inch chunk of lemongrass
- 4 cups of white kidney beans or Canelli beans
- 2 cups of chicken broth
- 3 T crunchy peanut butter
- 1 T fish sauce
- Lime wedges and fresh, chopped basil and cilantro to serve.
- Saute the vegetables together with the garlic in coconut oil until the veg start to soften.
- Add in the spices, sauces, peanut butter (over a medium heat) and the turkey.
- Cook until the meat is no longer pink. Add in other ingredients and simmer for 45 minutes or place in a slowcooker for 3 hours on high (6 on low).
- Enjoy with lime wedges, fresh herbs and baguette for dipping.