Description
This creamy coconut curry turns ordinary turkey into an exotic weeknight wonder that tastes like you spent hours in the kitchen. No passport required for this flavor trip!
Ingredients
Scale
- 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
Instructions
- Heat vegetable oil in a large, deep skillet over medium-high heat. Season turkey with salt and pepper, then brown in the hot oil for 3-4 minutes. Transfer to a plate.
- In the same pan, cook diced onion for 4-5 minutes until softened. Add garlic and ginger, cooking for another minute until fragrant.
- Add curry powder, turmeric, coriander, and cayenne if using. Stir continuously for 30-60 seconds to toast the spices.
- Pour in coconut milk and chicken broth, stirring well. Add fish sauce and bring to a gentle simmer.
- Return turkey to the pan with any accumulated juices. Reduce heat to maintain a gentle simmer, cover partially, and cook for 15 minutes, stirring occasionally.
- Add chopped bell pepper and continue to simmer, uncovered, for another 10 minutes, until sauce has thickened and turkey is fully cooked.
- Stir in spinach leaves and cook just until wilted, about 1-2 minutes.
- Remove from heat and stir in fresh lime juice and cilantro. Taste and adjust seasoning with salt and pepper as needed.