Tender Turkey and Peanut Butter Curry
Experience the perfect fusion of savory, creamy, and aromatic flavors with this Tender Turkey and Peanut Butter Curry—a delightful twist on traditional curry recipes. Juicy turkey breast is seared and simmered to perfection in a rich, velvety sauce made from smooth peanut butter, fragrant red curry paste, and luscious coconut milk. Infused with warming spices like turmeric and cumin, this dish is balanced with a hint of sweetness from brown sugar and a zesty splash of lime juice. Sautéed onion, garlic, and ginger build a robust flavor base, while a garnish of fresh cilantro adds a vibrant finish. Served over fluffy jasmine rice, this quick and easy one-pan recipe is perfect for weeknight dinners or impressing guests with a unique gourmet touch. Rich in protein, gluten-free, and packed with bold flavors, your family will love this irresistible peanut butter curry!
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Recipe Information
Ingredients
- 500 grams Turkey breast, diced
- 2 tablespoons Coconut oil
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste
- 0.5 cup Peanut butter (smooth or chunky)
- 400 milliliters Coconut milk
- 1 cup Chicken or vegetable stock
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 cups Cooked jasmine rice (for serving)
- to taste Salt
- to taste Black pepper
Instructions
Heat the coconut oil in a large skillet or deep pan over medium heat.
Season the diced turkey breast with salt and black pepper, and sear it in the skillet for 4-5 minutes, until lightly browned but not fully cooked. Remove the turkey from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste, turmeric, and ground cumin to the skillet. Stir for another minute to toast the spices and release their aromas.
Reduce the heat to medium-low and stir in the peanut butter, coconut milk, and chicken or vegetable stock. Mix well until the peanut butter is fully incorporated into the sauce.
Add the soy sauce and brown sugar, and let the sauce simmer gently for 5 minutes.
Return the browned turkey to the skillet, ensuring the pieces are fully submerged in the sauce. Cover and cook for 10-15 minutes on low heat until the turkey is cooked through and tender.
Stir in the lime juice and taste for seasoning, adjusting salt or soy sauce as needed.
Serve the curry over cooked jasmine rice and garnish with fresh cilantro.
Enjoy your Tender Turkey and Peanut Butter Curry!
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 406.9 g | 148% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 57.5 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3673 mg | 78% | |
*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.
