Turkey curry

Today we are going to prepare an exotic dish. In fact it’s just turkey breast with some sautéed vegetables, but adding coconut milk, bokchoy and curry gives a different touch, right?

Bokchoy is a vegetable I have discovered a short time ago. If it’s also new for you, let me introduce it. It’s also known as Chinese cabbage, very easy to cook and it brings us lots of good nutrients. It has calcium, vitamin K, B6, B2, C, A, iron, potassium, magnesium and zinc… and only 13 cal. per 100 gr.

Willing to try it?

For 4 persons:

500 gr. turkey breast (without skin, you can also make it with chicken breast)

2 red onions

1 leek

2 bokchoys

1 big carrot

a handful of sugar peas (I bought frozen ones)

150 ml. coconut milk (without sugar)

1 tablespoon of curry powder

1 tablespoon of coconut (or olive oil)

salt, black pepper

some coriander leaves (to serve)

(*) I used these vegetables, but you can vary them depending on what you have in your fridge, i.e: broccoli, or zucchini dices…


Prepare the vegetables:

  • Dice the turkey breast (pieces of about 3 cm.)
  • Peel and cut the onions into thin strips.
  • Peel and cut in thin strips the carrot.
  • Wash and cut in thin slices the leek and bokchoys.

Put in a big pan or wok the coconut oil, the onion, leek, salt and pepper and sauté it for a couple of minutes on high heat.

Add the turkey, carrot, sugar peas and bokchoy and cook it for 2 or 3 more minutes.

Add the curry powder and the coconut milk and continue cooking it for a couple of minutes.

Serve it with basmati rice and chopped coriander leaves.

Ready to eat!