1 pound of turkey breast or thigh cutlets, chopped into small pieces (see note below)
2 bell peppers, cut into slices
1 can of water chestnuts, drained (they add a great texture!)
1 mango, peeled, pitted and chopped into chunks
1 cup of cashews
Limes and cilantro for garnish
1 tablespoon of coconut oil
For the sauce:
1 1/2 cups of coconut milk
1 mango, peeled and pitted
2 inch knob of ginger
3 cloves of garlic
2 tablespoons of soy sauce
Juice from 4 limes
Handful of cilantro
2 tablespoons of red curry paste
Cayenne to taste (start with a pinch and add more as needed)
TIP: Using cutlets in this recipe helps the flavours of the sauce absorb into the turkey easily without having to pre-marinate. Try using boneless, skinless turkey breasts or thighs and pound them with a meat tenderizer or marinate your turkey in the sauce for 1-24 hours before cooking. Experiment with your favourite vegetables in addition to or in replacement of the bell peppers and water chestnuts.
Directions
Put all of the sauce ingredients into a food processor or blender and puree until smooth. Taste and adjust spice as needed by adding more curry paste or cayenne.
In a frying pan over medium high heat, melt coconut oil and then sauté bell peppers for 2 minutes. Add water chestnuts and sauté for 1 more minute. Transfer to a bowl and set aside.
Reduce heat to medium and add cubed turkey and sauce to your frying pan. Bring to a simmer and then reduce heat to low. Let simmer for 10 minutes, stirring every few minutes.
After 10 minutes, add red peppers and water chestnuts back to the pan. Stir to incorporate. Remove from heat and garnish with cashews, cubed mango, cilantro and limes. Serve over a bed of rice, quinoa or your favourite grain.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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