Creamy Turkey Curry with Coconut Milk
Creamy turkey curry with coconut milk and butternut squash or pumpkin, you will love this recipe.
Servings 6
Calories 539kcal
Ingredients
- 1.7 lb lb butternut squash 750 g, Note
- 2 tablespoons oil
- 1.5 lb turkey breast 700 g
- 2 garlic cloves
- 1 dried chili
- 1 piece of ginger about the size of a walnut
- 1 teaspoon turmeric
- 2 red bell peppers
- 1 cup chicken stock 250 ml
- 1 can coconut milk 400 g/ 14 oz
- 1 bunch of green onions
- fresh coriander
- fine sea salt and pepper
Instructions
- Prepare pumpkin: 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.
- Prepare vegetables: Grate the garlic cloves, chili and ginger, cut the red bell peppers into small cubes and chop the green onions.
- Fry meat: 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.
- Saute: Place all the meat back in the pan, add salt, garlic, ginger, chili, and turmeric and let cook for about 2 minutes until fragrant.
- Simmer: 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.
- Serve hot with rice
Notes
Or Hokkaido pumpkin (no need to peel) or another very flavorful pumpkin sort.
Nutrition
Serving: 1/6 of the dish | Calories: 539kcal | Carbohydrates: 26g | Protein: 49g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 121mg | Sodium: 627mg | Fiber: 5g | Sugar: 6g