"No chicken, no problem. Found some turkey and a lot of curry. Decided to try how the two go together…As I discovered – well, indeed!
This version of curry incorporates coconut milk to provide a creamy contrast with the mildly but full of character spicy sauce. The ginger, the coconut and the Asian spices are dominating. I really like reach flavors and mixture of tastes."
Coconut based turkey curry
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- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pieces minced garlic
- 1 tablespoons peeled and minced ginger
- 200 milliliter full fat coconut milk
- 2 tablespoons water
Method
Step 1
In a mixing bowl, whisk together all the spices together with the oils and soya sauce and cover the chopped turkey with the mix. Set aside into the fridge for at least 1 hour (could also stay for a night).
Step 2
Take out the turkey from the fridge approx. 30 minutes before placing it in the pan. Pre-heat the deep pan on a medium-high heat. Add the turkey and sear until no pink remains, for 5 minutes. We want a little crust and a bit of brown color. You don’t need to totally cook the meat, we need to do it just to gain the color and texture.
Step 3
Take out the turkey pieces and stir in garlic and ginger and cook until fragrant, for 1 minute. Add the brown sugar. Stir in the coconut milk, the milk and the cream and bring to a simmer. Put back the turkey. Simmer until turkey pieces are cooked through and tender, for about 10 minutes.
Step 4
Add 1 tbsp. cornstarch mixed with 2 tbsp. water, the mascarpone and the lemon juice. Cook for a few minutes more.
Step 5
Serve over rice or pasta, garnished with parsley.