If you like the smell of a Thai restaurant, make this!
Difficulty: easy
Will I make it again? yes
Coconut Milk Braised Turkey with Rice
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Ingredients
1 1/2 cups long-grain rice, rinsed
1 tablespoon EVOO
1 boneless turkey breast (2 1/2 lbs), sliced into 4 pieces
1 14 ounce can coconut milk, shaken
1/3 cup cider vinegar
1/3 cup soy sauce
1 large head garlic (about 10 cloves), smashed and peeled
3 bay leaves
1/4 teaspoon crushed red pepper
8 ounces baby spinach
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Directions
In a medium saucepan, combine the rice and 1 1/2 cups water. Cover and cook over medium-low heat until the water is absorbed, about 20 minutes. Set aside, covered, for 5 minutes. Fluff with a fork.
Meanwhile, in a medium dutch oven or other heavy pot, heat the EVOO over medium-high heat. Add the turkey (in batches if necessary) and cook, turning, until browned, about 8 minutes. Add the coconut milk, vinegar, soy sauce, garlic, bay leaves and crushed red pepper; bring to a boil. Lower the heat, cover and simmer, turning the turkey halfway through, until the turkey is cooked through, 10 to 12 minutes. Transfer the turkey to a plate.
Boil the sauce until reduced to 2 cups, 8 minutes. Discard the bay leaves. Stir in the spinach to wilt in the sauce for 1 minute.
Return the turkey to the sauce to warm through. Serve with the rice.
From EveryDay with Rachael Ray magazine
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