Turkey with spicy coconut sauce

Turkey with spicy coconut sauce: Heat the oil in a large pan and brown the turkey in batches over a fairly high heat. Remove from the pan and set aside.


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

Heat the oil in a large pan and brown the turkey in batches over a fairly high heat. Remove from the pan and set aside.

Lower the heat, add the shallots, courgettes and red pepper and fry for 5 minutes, stirring occasionally.

Add the turmeric and chilli powder and cook for 1 minute. Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock. Stir over the heat until boiling, lower the heat to a simmer and return the turkey to the pan. Cover and cook gently for 15 minutes.

Stir in the coconut cream or milk and season to taste. Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.

Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.

Tip: when cutting the turkey into pieces, always slice across the grain of the meat. This shortens the fibres in the flesh and ensures it stays tender when cooked

Ingredients

  • 2tbsp sunflower oil
  • 500g/1lb 2oz British Turkey breast slices, each slice cut into 2 or 3 pieces
  • 3 shallots, peeled and thinly sliced
  • 2 courgettes, trimmed and sliced
  • 1 red pepper, deseeded and sliced
  • 2tsp ground turmeric
  • 1tsp chilli powder
  • 2tsp cornflour
  • 200ml/7fl oz chicken stock
  • 200ml/7fl oz carton of coconut cream or coconut milk
  • Salt and black pepper
  • 2 pineapple rings, chopped
  • 50g/2oz cashew nuts, lightly toasted
  • 1 bunch of leaf coriander, chopped
Star Rating Votes:1484

Nutritional values per portion

Energy 459Kcals
Protein 35.3g
Total Fat 21.1g
Saturated Fat 9.7g
Carbs 12.2g
Sugars 7.9g
Salt 1g
Fibre 1.9g

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