Thanksgiving is almost here. At my house that means gobs of food, family, friends and fun. The holidays are big for us and I wouldn’t have it any other way. Well, except for maybe having some appetite suppressant around because I KNOW I will overeat. It happens every year. We will have a typically southern Thanksgiving dinner with all the trimmings and then some…and then….afterwards we will all moan and groan and talk about how we shouldn’t have eaten so much. Then we will get a game of Shangai Rummy going and see who can beat the pants off of who.
What do you for Thanksgiving? What do you do with your left-over turkey? Me…I am going to make Red Curry Turkey Pot Pie thanks to Thai Kitchen. I am not a big sandwich fan so I was thrilled when I received this recipe!
Red Curry Turkey Pot Pie
1 can (14 oz) Thai Kitchen Coconut Milk
1/2 cup water
2 pkgs (.87 oz each) turkey gravy mix
1 TBSP Thai Kitchen Red Curry Paste
3 cups cubed cooked turkey
2 cups frozen mixed vegetables
1 refrigerated pie crust
Mix coconut milk and water in a large sauce pan. Add the gravy mix and curry paste. Stir until well blended. Bring to a boil on medium heat, stirring frequently. Stir in the turkey and vegetables. Return to a boil. Reduce heat to low and let simmer for 5 minutes.
Spoon into a 9 ince deep dish pie plate or a 2-quart baking dish. Top with pie crust. Seal edges and cut several slits on top.
Bake in preheated 425 degree oven for 25 minutes or until the crust is golden brown. Let stand for 5 minutes before serving.
NOTE: I used both a crust on bottom and a crust on top simply because that is our preference.
This pot pie was seriously the best I have ever had. Everyone here loved it and has already been asking for it again. So, if you need a solution for your left over turkey, I HIGHLY suggest that you try this recipe.
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Thank you to Thai Kitchens for supplying the coconut milk, red curry paste and recipe for this post!
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THIS CONTEST IS CLOSED!!!
I have only eaten Thai food once in my life, remember I do live in Hick Town after all. I couldn’t even tell you where the nearest restaurant that serves Thai food is. I ate it before I married Bric, when he still lived in San Diego and I went out for a visit. My poor deprived children…they have never had the pleasure because I was always afraid to try cooking it. I had heard it was hard.
Let me tell you a secret…THAI FOOD IS NOT HARD TO COOK. I learned that today. I made Thai food with the help of Thai Kitchens. Specifically I made Red Curry Shrimp and the Basic Vegetable Stir Fry recipes out of the Thai Kitchen Cookbook. Oh My Goodness it was so good. Everyone cleaned their plate and I had to unbutton my britches. Seriously. Thai food will now become a regular meal in our house. We all loved it that much.
Ingredients needed to make Thai Kitchens Red Curry Shrimp. And it takes about 10 minutes at most, except for the rice.
Red Curry Shrimp
(out of the Thai Kitchen Cookbook)
Thai Kitchen makes red curry paste the traditional way: in small batches that taste as fresh as homemade. We take the labor out of cooking authentic curry.
1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Thai Kitchen Red Curry Paste
1 Tbs. brown sugar
2 kaffir lime leaves, minced
1 lb. large shrimp, shelled and deveined
2 Tbs. Thai Kitchen Premium Fish Sauce
1⁄4 cup basil, chopped
Thai Kitchen Jasmine Rice
Optional garnishes: sprigs of fresh basil and red chilies, thinly sliced
In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil. Place on a serving platter and garnish with sprigs of fresh basil and red chilies. Serve with cooked Thai Kitchen Jasmine Rice. Makes 4 to 6 servings.
Kaffir lime leaves are optional in this recipe.
The results!
The basic Vegetable Stir Fry…well, I didn’t have all the right vegetables, so I improvised…and it turned out fabulous as well.
If you have always wanted to try your hand at Thai food, I HIGHLY recommend that you check Thai Kitchens out.
And, I am going to give you the opportunity to do just that!
Two separate winners will each receive a Thai Kitchens Cookbook.
To Enter: Visit www.realasianmadesimple.com and leave the name of a recipe that you would like to try in the comments section.
All entries must be received by June 29 at 5 PM EST. All entries must have a valid US mailing address. Winner will be selected at random. Winner will have 3 days to respond to verification e-mail before another winner will be selected.
Want extra entries? All extra entries must be left in separate comments to count.
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Blog about this contest, with a link back to here (leave link where the post can be found).
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Thanks to Mom Fuse and Thai Kitchen for this opportunity!
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