Working with 2 — 3
pieces at a time, carefully dip
turkey into
hot oil with tongs, turning occasionally, adjusting heat to maintain temperature, and most likely making your kitchen a bit
of a mess, until deep golden brown, 5 — 7 minutes per batch.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized
pieces * 1 - 2 cups
turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast
turkey, shredded or chopped into bite - sized
pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized
pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite
hot chile sauce for serving (I used my homemade chile garlic sauce)- optional