Creamy Turkey Coconut Milk Curry
Enjoy this tasty turkey coconut milk curry! It features tender turkey and sweet pumpkin in a creamy coconut sauce - a perfect blend of comforting flavors.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Dish
Cuisine: Indian
Servings: 6 servings
Calories: 432kcal
- 1 small butternut squash or Hokkaido pumpkin 1.5 lbs/ 700 g Note 1
- 2 tablespoons oil
- 1.5 lbs turkey breast 700 g
- 2 garlic cloves
- 1 dried chili or ½ teaspoon red chili flakes or to taste, Note 2
- 1 piece of ginger about the size of a walnut
- 1 teaspoon turmeric
- 2 red peppers bell or red pointed peppers
- 1 cup chicken stock 250 ml
- 1 can coconut milk 14 oz/ 400 ml
- 1 bunch green onions
- cilantro or parsley
- fine sea salt and ground black pepper
- 1 tablespoon cornstarch optional, Note 3
- Butternut squash or pumpkin: I use butternut squash or Hokkaido pumpkin interchangeably in this recipe. They have a slightly different texture (Hokkaido is creamier) and flavor (both delicious), but we love both versions.
- Heat: Use chili or red chili flakes to taste. ½ teaspoon red chili flakes yield a moderately hot curry, but I find it depends on your brand; some are hotter than others.
- Cornstarch for thickening the sauce: I noticed I only have to thicken the sauce when I am using light coconut milk. But if you would like a thicker sauce anyway, thicken it with cornstarch.
Serving: 1/6 of the dish | Calories: 432kcal | Carbohydrates: 21g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 534mg | Potassium: 1015mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13714IU | Vitamin C: 77mg | Calcium: 92mg | Iron: 5mg