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Take Your Taste Buds On A Trip Around Globe

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By ANNE-MARIE HODGES and PAM BRANDON

Published: October 17, 2007

This simmer-licious concoction is all about a well-stocked pantry. A sashay over to the cupboard and you're on your way to an enticing one-pot wonder that will leave them swooning.

Hints of fragrant turmeric and peppery cumin and a generous cup of sweet, rich coconut milk send your taste buds on a cheap trip around the globe.

Serve this Asian beauty with your favorite pasta (We love it with al dente linguine.) and a toss of roasted peanuts. Chopsticks make it all the more festive. And if you can't find turkey tenderloins, chicken tenderloins work, fresh or frozen.

Write to the Divas of Dish at divas

THAI-DIE-FOR TURKEY TENDERLOINS
2 tablespoons canola oil

1 small onion, chopped

2 tablespoons fresh ginger, minced

2 tablespoons fresh garlic, minced

Coarse salt and cracked black pepper, to taste

1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
4 turkey tenderloins, cut into bite-size pieces

1 can diced tomatoes

1/2 cup white wine

1 can chickpeas, drained and rinsed

1 cup canned coconut milk
3 tablespoons fresh cilantro, minced

Juice of 1 lime

Heat the oil in a large nonstick skillet over medium heat; add onion and saute until lightly golden. Stir in the fresh ginger and garlic and saute for 2 minutes, seasoning with salt and pepper.

Add the cumin, turmeric, coriander and cayenne pepper. Saute the spices for another 2 minutes. (This gives them a wonderful smoky quality.)

Add the turkey pieces with some additional oil if needed. Saute with the onion and herb mixture for 2 to 3 minutes.

Add the tomatoes, wine and chickpeas. Simmer for 15 to 20 minutes.

Taste and adjust seasoning if necessary. Add the coconut milk and simmer for five minutes, allowing the sauce to thicken slightly. Stir in the fresh cilantro and lime juice. Serve with additional cilantro and lime wedges if desired. Yield: 6 servings

@culinaryconfession.net.

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