Thai-Style Ground Turkey Coconut Curry with Hand-Pounded Chili Paste

Ingredients

• 1 1/2 pounds ground turkey thigh
• 2 cans (13.5 oz each) coconut milk
• 6 fresh red chilies
• 3 stalks lemongrass
• 2-inch piece galangal
• 4 shallots
• 8 cloves garlic
• from 1 bunch fresh cilantro roots
• 6 makrut lime leaves
• 3 tablespoons coconut aminos
• 2 lime
• 10 ounces green beans
• 2 cups jasmine rice
• 2 tablespoons avocado oil
• 1 teaspoon kosher salt
• 1 cup leaves Thai basil(optional)

Instructions

1. 1

   Cook the jasmine rice with 3 cups of water and a pinch of salt, covered, for 15 minutes. Rest 10 minutes off the heat, then fluff.

2. 2

   Make the curry paste by hand: trim the lemongrass and slice the tender bottoms thin. Peel and slice the galangal. Pound the lemongrass, galangal, red chilies, shallots, garlic, and cilantro roots in a mortar and pestle for 10 to 15 minutes, working in stages, until you have a smooth, fragrant paste. (A food processor works, but pounding gives better texture.)

3. 3

   Spoon the thick cream from the top of one can of coconut milk into a wide pot with the avocado oil. Simmer over medium heat, stirring, until the cream splits and the oil separates, 5 to 8 minutes.

4. 4

   Add the curry paste and fry it in the cracked coconut cream over medium-low heat for 6 to 8 minutes, stirring constantly, until it darkens and smells intensely aromatic.

5. 5

   Add the ground turkey and cook, breaking it up, until no longer pink, about 6 minutes. Pour in both cans of coconut milk, tearing the makrut lime leaves into the pot.

6. 6

   Simmer gently for 15 minutes, then add the green beans and cook 5 minutes more until just tender. Season with the coconut aminos, juice of 1 lime, and kosher salt.

7. 7

   Tear in the Thai basil, taste, and adjust with more lime. Serve over jasmine rice with lime wedges.