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    Home » Mains » Soups, Curries and Stews » Crockpot Thai Turkey Tenderloin

    Crockpot Thai Turkey Tenderloin

    Published: May 10, 2017 · Modified: Feb 5, 2021 by HWC Magazine · 11 Comments

    Jump to Recipe Print Recipe
    Crock Pot Thai Turkey Tenderloin / https://hwcmagazine.com
    Crock Pot Thai Turkey Tenderloin / https://hwcmagazine.com

    Crockpot Thai Turkey Tenderloin is filled with delicious aromatics, pull apart turkey and a thick and rich coconut broth served over rice.

    Crockpot Thai Turkey Tenderloin

    Why you are going to love Crockpot Thai Turkey Tenderloin

    Crockpot Thai Turkey Tenderloin 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 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 taste of Thailand but with a very western protein source. You may also try cooking this recipe with a whole chicken but the time to cook may need to be adjusted as well as a process for deboning and removing the skin.

    Crockpot Thai Turkey Tenderloin / https://www.hwcmagazine.com

    This is why we chose the easy peasy route of a pre-marinated Honey Suckle White Zesty Italian Turkey breast tenderloin for our Crockpot Thai Turkey Tenderloin as it is low fuss. 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 recipe. In addition, this Crockpot Thai Turkey Tenderloin is gluten-free.

    Crockpot Thai Turkey Tenderloin / https://www.hwcmagazine.com

    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. You are not going want to wait for the 4 hours to eat as your house is going to smell amazing. 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.

    Crockpot Thai Turkey Tenderloin / https://www.hwcmagazine.com

    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 any of the inferior off brand coconut milks as 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.

    We have been able to use the full fat Aroy coconut milk and put it in at the very beginning of cooking without any issues. However, just in case you don’t read this note, we advise you to only add the coconut milk in the last 10 minutes of cooking just to heat up and make sure you shake that can really vigorously or stir vigorously before adding to your turkey tenderloins so it makes a homogenous delicious thick creamy broth.

    You know that when you cook traditional Thai curries that you add the coconut milk to the curry paste and stir continuously until it cracks and then keep mixing into the some of the liquid is absorbed and the mixture is homogenous and delicious.  What we mean by that is that coconut milk has a natural tendency to separate the oil from the liquid.  You can’t do this step in a crock pot so just 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.

    Crockpot Thai Turkey Tenderloin / https://www.hwcmagazine.com

    If for some reason you forgot and put your coconut milk at the beginning of the cook time, no worries.  Do you have a sad separate Thai broth with curdling between the juices and the coconut milk. We have been there done that as we always test all of our recipes several times for you. 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.

    If you love Thai dishes be sure to check out our Thai Recipe section. If you are looking for some more low fuss , less than 30 minute Thai Meals be sure to try our Tasty Thai Curry Bowls, Halibut Curry in a Hurry and our Thai Sweet Chili Pork Tenderloin.

    If you are looking for a lighter side try our Thai Grilled Watermelon Salad or how about our Thai Pomelo Crab Salad Avocados .

    Our Crockpot Thai Turkey Tenderloin is also a fun dish to entertain with as it is low fuss If you start out your guests with a delicious Blue Elephant Chili Cocktail, they will be happy campers.

    Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

    Crockpot Thai Turkey Tenderloin / https://www.hwcmagazine.com

    Crockpot Thai Turkey Tenderloin

    Crockpot Thai Turkey Tenderloin is filled with delicious aromatics, pull apart turkey and a thick and rich coconut broth served over rice.  
    5 from 1 vote
    Print Pin Rate
    Course: Mains
    Cuisine: Thai
    Prep Time: 5 minutes
    Cook Time: 3 hours 45 minutes
    Total Time: 3 hours 50 minutes
    Servings: 4
    Calories: 396kcal
    Author: HWC Magazine

    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)
    US Customary - Metric
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    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

    If for some reason you forgot and put your coconut milk at the beginning of the cook time, no worries.  Do you have a sad separate Thai broth with curdling between the juices and the coconut milk. We have been there done that as we always test all of our recipes several times for you. 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.
    We know it is difficult to find many Asian ingredients. Here are the substitutions...
    1. galangal - ginger
    2. lemon grass - lemon grass paste
    3. kaffir lime leaves - 1 teaspoon of fresh lime zest only add just before serving.

    Nutrition

    Serving: 1g | Calories: 396kcal | Carbohydrates: 5g | Protein: 39g | Fat: 26g | Saturated Fat: 21g | Cholesterol: 92mg | Sodium: 604mg | Potassium: 654mg | Fiber: 1g | Sugar: 1g | Vitamin A: 920IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 5mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

    More Soups, Curries and Stews

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    • Thai Pumpkin Curry
    • Gluten Free Pho Bo (Quick Beef Pho Recipe)
    • Red Lentil and Ham Soup [Video]

    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

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      Recipe Rating




    1. anupama (MGGK) says

      May 12, 2017 at 5:27 pm

      I love anything which includes coconut and this Crockpot Thai Turkey Tenderloin is calling my name. PS: Loved those pretty statues. 🙂

      Reply
      • HWC Magazine says

        May 13, 2017 at 1:18 am

        Thank you Anu! We love our statues from Chiang Mai too!

        Reply
    2. HWC Magazine says

      May 12, 2017 at 2:09 am

      Come on over, we always have an extra serving for you. Take care

      Reply
    3. Sandra Shaffer says

      May 11, 2017 at 11:11 pm

      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.

      Reply
      • HWC Magazine says

        May 12, 2017 at 2:08 am

        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.

        Reply
    4. Maureen says

      May 11, 2017 at 5:05 am

      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.

      Reply
      • HWC Magazine says

        May 12, 2017 at 2:11 am

        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

        Reply
    5. [email protected] is How I Cook says

      May 11, 2017 at 3:01 am

      Love the flavors in this! Still need to buy a slow cooker though! Awesome idea!

      Reply
      • HWC Magazine says

        May 12, 2017 at 2:15 am

        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.

        Reply
    6. kitchenriffs says

      May 10, 2017 at 9:14 pm

      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!

      Reply
      • HWC Magazine says

        May 10, 2017 at 11:29 pm

        Thanks John! The crockpot is survival tool for working parents. Happy Wednesday!

        Reply

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