I found a tasty looking turkey breast at our local grocer (it was marked down for a quick sale) and what was supposed to be an appetizer for a party ended up becoming our main course the following night!

This dish is very thai influenced, with the red curry and coconut milk giving it a smooth and flavourful aroma. These thin strips of turkey are skewer and cooked on a grill untill they are just tender. Dip in sauce and voila!

We had a quiet Thanksgiving monday feast, just the two of us and we were tired of the standard turkey stuffing. Plus, we’d had our fill the day before! Melanie discovered this interesting alternate recipe and we set about making it alongside our Cajun Rub Turkey Breast. Read on for the delicious details!