This easy Crockpot Thai Turkey Curry recipe is filled with delicious aromatics, pull apart turkey tenderloin and a thick and rich coconut broth. Delicious served over rice or pad Thai noodles for an easy weekday meal.
The slow cooker is sometimes also referred to as the Crock Pot. This kitchen appliance can be a life saver for getting dinner on the table for working and busy people. These 55 must try cozy slow cooker and Instant pot recipes maybe a life saver for you too.
Recipe Perks
This is a recipe of pure convenience. All you need is 5 minutes to throw the items in the crock pot and you are going to come home to hot and delicious turkey curry dinner that everyone is going to love.
We know that turkey is not even an ingredient that is used frequently in Thailand. However, it is the perfect sized protein source to cook high for 3-4 hours or on low for 8 hours in your crock pot (slow cooker) to have tender pull apart turkey. We have all the flavors of Thailand but with a very western protein source.
Time savers
We used a pre-marinated Honey Suckle White Zesty Italian Turkey breast tenderloin. In addition to using the crock-pot (slow cooker) we even used our Zojirushi rice cooker so that we could prepare and head out for the day without a worry.
We know how crazy life is. Crazy busy and yet you want to cook healthy and delicious meals for your family. We get that and that is exactly why you are going to love this gluten free Thai cuisine recipe.
Thai Spices and Herbs
If you want feel like you are traveling to a far away destinations without ever leaving the comfort of your home, then invest in spices and dried herbs. We love Spice Story Herbs and Spices. However, there are many spice and herbs stores on line from Amazon that you can have it sent directly to your door.
There is no substitute for the aroma and taste of kaffir lime leaves and galangal. However, using them in the dried form to let the flavors slowly release into the crock pot is like heaven. Explore all the flavors of Thailand in our Essential Thai Ingredient Guide.
Substitutions
In a pinch, you can use ginger for galangal. You can add fresh grated lime zest in the last few minutes before serving, if you cannot find kaffir lime leaves.
Use a Quality Coconut Milk
A very important note is to use good quality full fat coconut milk for the best experience. We used Aroy. Do not try to substitute with any of the inferior off brand coconut milks. Sometimes they put additives in there and you may have problems with the coconut curdling and separating from the juices.
We add the coconut milk to the Crockpot Thai Turkey Tenderloins during the last 10 minutes of cooking, just essentially to let it heat up and then serve.
Important Reminder: Shake up the coconut milk well before adding in the last 10 minutes of cooking.
Add Coconut Milk at the End of Cooking!
When you cook a traditional Thai curry, like our pumpkin curry, you add the coconut milk to the curry paste first and stir continuously until it cracks. Then, you keep mixing into the some of the liquid is absorbed and the mixture is homogenous and delicious. The coconut milk has a natural tendency to separate the oil from the liquid.
However, you cannot crack a curry in a slow cooker. As a matter of fact, if you add the coconut milk at the beginning of the cooking process, the coconut milk solids and liquid will separate and you will have one big mess. Instead, add the coconut milk at the end of the cooking process while you are setting the kitchen table and corralling the kids to go wash their hands before dinner. Do not let the mixture boil!
Recipe Testing and Problem Solving
If for some reason you forgot and put your coconut milk in at the beginning of the cook time, and you have a congealed liquid coconut mess, don't worry. We have been there done that ! As always, we test all of our recipes several times for you and we have a solution.
Just drain your liquid from your crockpot and allow to cool for just a couple of minutes. Put the curdled coconut broth in a food processor or in a blender until smooth and creamy. Add the delicious coconut broth back into the crock pot and pull apart your turkey tenderloins and enjoy. Problem solved! Treat the chef with a Blue Elephant Chili Cocktail and enjoy this simple Crockpot Thai Turkey Curry.
Less than 30 Minute Thai Dinners
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Crockpot Thai Turkey Tenderloin
Ingredients
- 1.5 pounds 1.5 pounds uncooked turkey tenderloins (we used Honey Suckle White Zesty Italian turkey breast tenderloins that are marinating but uncooked)
- ¼ teaspoon ¼ teaspoon white pepper
(can use black pepper) - 1.5 tablespoon Red Curry paste
- 3 slices galangal root (fresh) or slices of fresh ginger root.
- 3 whole kaffir lime
(remove vein so that the oils can be released into the dish) - 1 tablespoon lemongrass paste (or 2 fresh stalks cut and bashed to release the flavors)
- ¼ cup water
- 1 cube chicken bouillon cube
or 1 tablespoon of fish sauce - 1 teaspoon garlic powder
- 15 oz Full fat Coconut Milk
shaken really well to incorporate the liquids and solids (we used Aroy brand)- Don’t add until the last 10 minutes of cooking. - Cilantro, chili peppers and limes for garnish (optional)
Instructions
- Place the turkey tenderloins, pepper, Thai red curry paste, galangal, kaffir lime leaves, lemongrass, water, chicken bouillon or fish sauce and garlic powder into your crock pot (slow cooker).
- Cook on high for 3.5- 4 hours or until your turkey is pull apart tender or low for 8-10 hours and pull apart tender.
- Add your well-shaken full fat coconut milk to your cooked turkey tenderloin in the crockpot during the last 10 minutes of cooking, essentially just to heat through.
- Pull apart your turkey with forks and mix with all of that delectable Thai coconut curry broth. Serve over cooked Thai Jasmine rice and garnish with cilantro, chili and limes if desired. Enjoy!
Notes
- galangal - ginger
- lemon grass - lemon grass paste
- kaffir lime leaves - 1 teaspoon of fresh lime zest only add just before serving.
Nutrition
anupama (MGGK) says
I love anything which includes coconut and this Crockpot Thai Turkey Tenderloin is calling my name. PS: Loved those pretty statues. 🙂
HWC Magazine says
Thank you Anu! We love our statues from Chiang Mai too!
HWC Magazine says
Come on over, we always have an extra serving for you. Take care
Sandra Shaffer says
So smart to use pre-marinated chicken tenders. Flavor layers is always a good idea. Your photos are so stunning that I want to grab that fork! p.s. fyi, your photos and text are not displaying correctly in mobile format.
HWC Magazine says
Dear Sandra, thanks so much about the heads up on mobile devices. Will look into that right away. We are so delighted you like this recipe and think it would be just as delicious with a side of cauliflower rice side to keep this recipe low carb.
Maureen says
It's really interesting about the coconut milk. I've often cooked coconut cream to the crack stage before adding the curry paste but I never thought about crock pot issues.
I love your crockpot turkey tenderloin dish - perfect comfort food for me.
HWC Magazine says
It is a very interesting situation as you see you can adjust and deal with the crack stage of adding the coconut milk to curry paste when you can control the heat and the stir in the wok but you loose that control in a crock pot. However, adding the coconut milk in the last 10 minutes of the recipe sorts that problem. Take Care
Abbe@This is How I Cook says
Love the flavors in this! Still need to buy a slow cooker though! Awesome idea!
HWC Magazine says
We are so glad you liked this recipe. During the crazy work, take care of kids and work times of our life a slow cooker (crockpot ) is like a life line... LOL Wishing you a super week.
kitchenriffs says
Wow, what an easy, flavorful dish! I don't use my slow cooker nearly as much as I should -- this recipe will help cure me of that. Thanks!
HWC Magazine says
Thanks John! The crockpot is survival tool for working parents. Happy Wednesday!