#redcurrypaste

These Thai-inspired turkey burgers are packed with flavor and topped with refreshing cucumber slices. The blend of Thai red curry paste, cilantro, and fish sauce gives these burgers a unique and delicious twist.

Ingredients: 1 lb ground turkey. 1/4 cup breadcrumbs. 1/4 cup finely chopped cilantro. 2 cloves garlic, minced. 2 green onions, finely chopped. 1 tbsp Thai red curry paste. 1 tsp fish sauce. 1/2 tsp sesame oil. Salt and pepper to taste. 4 burger buns. 1 cucumber, thinly sliced. Lettuce leaves for serving. Sriracha mayo for topping.

Instructions: In a mixing bowl, combine ground turkey, breadcrumbs, cilantro, garlic, green onions, Thai red curry paste, fish sauce, sesame oil, salt, and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat. Grill the turkey patties for about 5-6 minutes per side, or until they are cooked through and have grill marks. Toast the burger buns on the grill for 1-2 minutes, until lightly browned. To assemble the burgers, place lettuce leaves on the bottom half of each bun. Top with a turkey patty, cucumber slices, and a drizzle of Sriracha mayo. Place the top half of the bun over the toppings to complete the burgers. Serve the Thai Turkey Burgers with Cucumbers immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

This Vegan Red Curry with Roasted Vegetables is a rich and flavorful dish that comes together in just 30 minutes. Creamy coconut milk, spicy red curry paste, and caramelized roasted vegetables make for a satisfying meal that's perfect for any night of the week.

Ingredients: 1 can 14 oz coconut milk. 2 tbsp red curry paste. 2 cups mixed vegetables such as bell peppers, carrots, broccoli. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp lime juice. Salt and pepper to taste. Cooked rice, for serving. Fresh cilantro, for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. The mixed vegetables should be spread out on a baking sheet that has parchment paper on it. Roast in an oven that has been heated up for 15 to 20 minutes, or until soft and slightly caramelized. Set a large skillet over medium-low heat while the vegetables roast. Mix the red curry paste and coconut milk together by stirring them together. Add the minced garlic and sliced onion to the pan. Cook for three to four minutes, until the onion is soft. Add the maple syrup, lime juice, and soy sauce and mix well. After the vegetables are roasted, put them in the pan with the curry sauce. In order to cover all of the vegetables with the sauce, stir them. Let the curry simmer for 5 minutes so that the flavors can mix. Add pepper and salt to taste. Put the vegan red curry on top of cooked rice and top it with fresh cilantro. Have a great time with your hearty vegan dinner!

Prep Time: 10 minutes

Cook Time: 20 minutes