Ingredients:
- 2 shallots, chopped into small pieces
- 2 inch piece of peeled ginger, chopped finely
- 3/4 teaspoon sea salt
- 1 lb. ground turkey meat
- 4 stalks lemongrass, chopped
- zest of 1 lime
- juice of two limes ( 2 tablespoons juice per lime)
- 1 teaspoon turmeric
- 2 cups organic chicken stock
- 1 cup unsweetened coconut milk (make sure to buy a brand in a non BPA can)
- 1 red pepper, chopped
- 1 bunch cilantro, finely chopped
Directions:
- Mix 2 tablespoon scallions, 1 tablespoon ginger, 1 tablespoon curry powder with 1/2 teaspoon sea salt
- Mix all together with the 1 lb of turkey meat
- Set aside in a bowl and refrigerate for 15 minutes
- Mince lemongrass in a food processor and add to a pot on the stove
- Add remaining ginger and scallions
- Add lime juice, zest, turmeric and 1 teaspoon curry powder
- Stir in chicken stock and coconut milk
- Bring to a boil while stirring frequently
- Reduce heat and maintain a simmer
- In the meantime, after 15 minutes take the turkey mixture and roll into 1″ balls
- Gently drop the balls into the curry mixture
- Continue cooking on simmer for 15 minutes
- After 10 minutes add red peppers and cilantro
This recipe was modified from Dr. Mark Hyman’s original recipe
