Creamy Turkey Curry with Coconut Milk
Creamy turkey curry with coconut milk and butternut squash or pumpkin, you will love this recipe.
lb butternut squash
750 g, Note
about the size of a walnut
red bell peppers
can coconut milk
400 g/ 14 oz
bunch of green onions
fine sea salt and pepper
: Peel the squash (if using Hokkaido, there is no need to peel). Grate about 200 g/7 oz of the squash or pumpkin. Cube the rest of it.
Cut the turkey breast
into cubes. Both pumpkin and turkey cubes should have a similar size, but keep them separated.
: Grate the garlic cloves, chili and ginger, cut the red bell peppers into small cubes and chop the green onions.
: Heat the oil in a large pan. Fry the turkey breast cubes in several batches. Don't overcrowd the pan; otherwise, the meat will cook in its liquid instead of being fried.
: Place all the meat back in the pan, add salt, garlic, ginger, chili, and turmeric and let cook for about 2 minutes until fragrant.
Add the grated and cubed pumpkin or squash, peppers, chicken stock, and coconut milk. Bring to a boil, and let cook for about 15 minutes or until the pumpkin cubes and the meat are tender.
Add the chopped green onions
and let cook for another 2 minutes. Adjust the taste with salt and pepper and scatter the coriander over the dish.
hot with rice
Or Hokkaido pumpkin (no need to peel) or another very flavorful pumpkin sort.
/6 of the dish