Pineapple Turkey Curry
Discover a bold and flavorful twist on comfort food with this Pineapple Turkey Curry recipe, a vibrant fusion of sweet, savory, and spicy flavors. Perfect for using up leftover turkey, this dish combines tender turkey breast with juicy pineapple chunks, aromatic red curry paste, and creamy coconut milk for a rich and satisfying meal. Infused with fragrant spices like turmeric, coriander, and cumin, it’s beautifully balanced with a splash of tangy lime juice and a hint of brown sugar. Ready in just 45 minutes, this easy one-pan curry is ideal for busy weeknights, offering a perfect balance of warmth and tropical brightness. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a stunning, restaurant-quality meal that will delight your taste buds.
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Recipe Information
Ingredients
- 500 grams cooked turkey breast
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons red curry paste
- 300 grams pineapple chunks (fresh or canned)
- 400 milliliters coconut milk
- 250 milliliters chicken stock
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons, chopped fresh cilantro
- 1 whole, for juice lime
- 4 servings cooked jasmine rice
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red curry paste to the skillet and stir for 1-2 minutes to release its aromas.
Toss in the pineapple chunks and cook for 2-3 minutes, allowing them to caramelize slightly.
Pour in the coconut milk and chicken stock, and stir to combine.
Add the turmeric powder, coriander powder, and ground cumin. Stir well to evenly incorporate the spices.
Bring the mixture to a gentle simmer, then add the cooked turkey breast. Stir to coat the turkey in the sauce.
Season with fish sauce and brown sugar, adjusting saltiness or sweetness to taste.
Let the curry simmer on low heat for 10-15 minutes to thicken slightly and allow flavors to meld.
Remove from heat and stir in fresh lime juice to brighten the flavors.
Garnish with chopped fresh cilantro and serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 2287 mg | 99% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 75.1 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3300 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
