Coconut Turkey Curry

Imagine the rich, aromatic blend of spices mingling with creamy coconut milk, creating a luxurious bath for tender pieces of turkey. This Coconut Turkey Curry transforms ordinary turkey into an exotic culinary adventure that will transport your taste buds straight to Southeast Asia. The combination of warming spices, silky coconut, and lean turkey creates a dish that’s both comforting and exciting. You’ll learn how to balance these flavors perfectly while creating a dish that’s impressive enough for guests yet simple enough for a weeknight dinner.

Why You’ll Love This Recipe

This Coconut Turkey Curry delivers on all fronts. The velvety coconut milk sauce provides the perfect backdrop for the lean turkey, which soaks up the aromatic spices to become incredibly flavorful. What makes this curry special is the beautiful contrast between the subtle sweetness of the coconut and the depth of the curry spices. It’s a one-pot wonder that comes together in under an hour, making it perfect for busy weeknights when you want something that tastes like it took all day.

The texture contrasts are what elevate this dish from good to unforgettable. Tender chunks of turkey, crisp vegetables, and that silky sauce create a perfect harmony in every bite. Plus, this turkey coconut curry is naturally dairy-free and can easily be adapted to fit various dietary preferences without sacrificing any of its incredible flavor.

Ingredients

For this spectacular Coconut Turkey Curry, you’ll need:

• 1½ pounds (680g) turkey breast, cut into 1-inch cubes
• 2 tablespoons (30ml) vegetable oil
• 1 large onion (about 8oz/230g), finely diced
• 3 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated
• 2-3 tablespoons (30-45g) curry powder, depending on your spice preference
• 1 teaspoon (5g) ground turmeric
• ½ teaspoon (2.5g) ground coriander
• ¼ teaspoon (1.25g) cayenne pepper (optional)
• 2 cans (13.5oz/400ml each) full-fat coconut milk
• 1 cup (240ml) chicken broth
• 2 tablespoons (30ml) fish sauce
• 1 red bell pepper, chopped
• 2 cups (300g) spinach leaves
• ¼ cup (4g) fresh cilantro, chopped
• 2 tablespoons (30ml) fresh lime juice
• Salt and freshly ground black pepper to taste

The turkey is the star of this coconut curry dish, becoming tender and flavorful as it simmers in the coconut milk. For the best results, use full-fat coconut milk, which provides the rich, creamy texture essential to authentic curry.

Pro Tips

1. Toast Your Spices
Before adding liquids, take an extra minute to toast your curry powder, turmeric, and other dry spices in the oil after cooking the onions. This simple step awakens the aromatic compounds in the spices, releasing their essential oils and creating a much deeper, more complex flavor in your Coconut Turkey Curry. You’ll know they’re ready when they become intensely fragrant, typically after about 30-60 seconds.

2. Don’t Rush the Simmering
The magic of this turkey curry with coconut milk happens during the simmer. Give your curry at least 20-25 minutes of gentle simmering to allow the turkey to become tender and for the flavors to meld together properly. Rushing this step will result in a thinner sauce and less developed flavors. The sauce should coat the back of a spoon when it’s reached the perfect consistency.

3. Balance with Acid
The finishing touch that transforms a good curry into an exceptional one is acidity. Adding fresh lime juice at the end brightens all the flavors and cuts through the richness of the coconut milk. This creates a more balanced Coconut Turkey Curry that tastes professional and complex rather than one-dimensional.

Instructions

Step 1
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Season the turkey pieces generously with salt and pepper, then add them to the hot oil. Cook for 3-4 minutes, turning occasionally until they’re lightly browned on most sides. The turkey doesn’t need to be fully cooked at this stage. Transfer the turkey to a plate and set aside.

Step 2
In the same pan, add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Your kitchen should be filling with an incredible aroma that promises the delicious Coconut Turkey Curry to come.

Step 3
Sprinkle in the curry powder, turmeric, coriander, and cayenne (if using). Stir continuously for 30-60 seconds to toast the spices, being careful not to burn them. This is where the foundation of flavor for your turkey coconut curry is being built, so give it your full attention.

Step 4
Pour in the coconut milk and chicken broth, stirring well to combine with the spices. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan. Add the fish sauce and bring the mixture to a gentle simmer.

Step 5
Return the turkey to the pan, along with any accumulated juices. Reduce the heat to maintain a gentle simmer, cover partially with a lid, and cook for 15 minutes, stirring occasionally.

Step 6
Add the chopped bell pepper and continue to simmer, uncovered, for another 10 minutes, or until the sauce has thickened slightly and the turkey is completely cooked through.

Step 7
Stir in the spinach leaves and cook just until wilted, about 1-2 minutes. Remove the pan from the heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning with salt and pepper as needed. Your Coconut Turkey Curry is now ready to serve over steamed rice or with warm naan bread.

Variations

Spicy Coconut Turkey Curry
For heat lovers, transform this into a fiery delight by adding 1-2 finely chopped Thai chilies along with the garlic and ginger. You can also increase the cayenne pepper or add a tablespoon of sambal oelek or sriracha to the sauce while it simmers. The cooling coconut milk balances the heat perfectly in this spicier version of Coconut Turkey Curry.

Vegetable-Packed Curry
Make this turkey curry with coconut milk even more nutritious by adding more vegetables. Sweet potatoes, cauliflower, peas, or carrots make excellent additions. Add root vegetables like sweet potatoes when you return the turkey to the pan, and quick-cooking vegetables like peas in the last 5 minutes of cooking time.

Thai-Inspired Version
Give your curry a Thai twist by adding 2 tablespoons of Thai red curry paste instead of curry powder, and incorporating 1 tablespoon of brown sugar and 2 kaffir lime leaves during simmering. Finish with Thai basil instead of cilantro for an authentic Thai-inspired Coconut Turkey Curry.

Storage/Serving

This Coconut Turkey Curry actually tastes even better the next day, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop with a splash of water or coconut milk to restore its creamy consistency. You can also freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

For serving, ladle this fragrant turkey coconut curry over jasmine rice to soak up the delicious sauce. For a lower-carb option, serve it with cauliflower rice or alongside a simple cucumber salad for freshness and contrast.

Create a complete feast by serving with warm naan bread for dipping, a side of mango chutney, and a refreshing cucumber raita to balance the warm spices. Garnish with additional fresh cilantro, a few thin slices of red chili, and lime wedges for an impressive presentation that will make your guests think you’ve ordered takeout from a high-end restaurant.

FAQs

Can I use leftover turkey for this curry?
Absolutely! This Coconut Turkey Curry is a fantastic way to transform leftover Thanksgiving or holiday turkey. Simply skip the initial cooking of the turkey and add your cooked, chopped turkey when the recipe calls for returning the turkey to the pan. Reduce the simmering time to about 10 minutes, just enough to heat the turkey through and allow it to absorb the flavors.

Can I make this curry in a slow cooker?
Yes, this turkey curry with coconut milk adapts well to a slow cooker. Brown the turkey and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours.

Is this curry spicy?
The base recipe has a mild to medium heat level. The heat comes primarily from the curry powder and cayenne pepper, so you can easily adjust to your preference by increasing or decreasing these ingredients.

Can I substitute chicken for turkey?
Chicken works perfectly in this recipe as a substitute for turkey. Use boneless, skinless chicken thighs or breasts cut into similar-sized pieces, following the same cooking instructions.

What if my curry sauce is too thin?
If your sauce isn’t thick enough, simmer it uncovered for 5-10 additional minutes. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering curry to thicken it.

Conclusion

This Coconut Turkey Curry is comfort food at its finest — a harmonious blend of aromatic spices, creamy coconut, and tender turkey that creates a meal that’s both satisfying and exciting. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, while still being simple enough to prepare without stress. Whether you’re looking to spice up your dinner routine or impress guests with your culinary skills, this curry delivers on all fronts. The next time you have turkey on hand, skip the usual preparations and take your taste buds on this flavorful journey instead.

About Me

I’ve been cooking curries for over a decade, experimenting with different spice combinations and techniques from across Southeast Asia. My passion for curry began during my travels through Thailand and India, where I was fortunate enough to learn from local home cooks. I believe the best curries balance multiple flavor dimensions, and I’m excited to share this particularly delicious turkey version with you. When I’m not in the kitchen, I’m usually hunting for new spices in specialty markets or growing chilies in my garden.

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