Turmeric, an anti-inflammatory, is a main ingredient in Indian curries. With its bright yellow color, turmeric pairs beautifully with poultry and fish. Its mild flavor goes well with garlic. Coconut milk has been much maligned for its saturated fat, but new research has revealed that its medium-chain fatty acids increase HDL, or “good” cholesterol, not LDL, or “bad” cholesterol. The fat in coconut milk supports the flavor of turmeric very well. For this recipe, I use only the thick liquid at the top of the can of coconut milk. To get double the turmeric benefits, serve it over Grace’s Turmeric Rice.
2 Tbs. peanut oil
1 Tbs. chopped garlic
½ cup chopped onion
2–3 lb. turkey breast, cut into medallions or thick strips
1 Tbs. fish sauce
2 tsp. turmeric powder or ½ cup Fresh Turmeric Juice
Sea salt and ground pepper to taste
1 cup water
½ cup coconut milk, thick liquid only
1. Heat the peanut oil in an enamel-coated cast-iron casserole or Dutch oven over medium-high heat. Add the garlic and onion and sauté until onions are translucent, about 5 minutes.
2. Add the turkey, fish sauce, turmeric, salt, and pepper. Cook for 5 minutes.
3. Add the water. Cover, reduce heat to medium, and cook until turkey is tender, about 20 minutes.
4. Add the thick part of the coconut milk to the pan and cook until the sauce is thick, about