1/2 one pineapple (approx. 2 ½ cups), peeled, cored and cut into uniform chunks
Thai basil, for serving optional
rice for serving (optional)
Per serving (1/4 recipe, curry only, no rice). Excellent source of vitamin C, niacin, vitamin B6, vitamin B12, pantothenate, choline, selenium, magnesium and manganese. Good source of riboflavin, iron and zinc.
In a large skillet over medium heat, add oil and cook the turkey for 8-10 minutes, or until cooked through. Transfer to a plate.
In the same skillet, add the onion and bell pepper, and cook for 2-3 minutes, or until slightly softened. Add in the garlic and ginger and cook until fragrant, about 1 minute.
Stir in curry paste, fish sauce and brown sugar and cook for 2-3 minutes
Add in coconut milk and bring to a simmer.
Return the turkey to the skillet, and stir in the pineapple
Simmer over medium heat for 10 minutes, until turkey is heated through and sauce has slightly thickened.
Serve with rice and sprinkle with Thai basil.
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