Turkey and Herb Coconut Curry

corn with turkey and pickled quails' eggs, carrots, onions, jalapeno, curry powder and black pepper - massachusetts

A practical coconut curry featuring turkey and herb, everyday ingredients, and clear steps for an easy homemade meal.

Prep: 10 minutes · Cook: 25 minutes · Serves: 4

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Ingredients

  • 500 g lean ground turkey
  • 1–2 teaspoons parsley
  • 1–2 teaspoons garlic
  • 1–2 teaspoons dried oregano
  • 1 onion, diced; 1 can (400 ml) coconut milk
  • 1 can diced tomatoes; 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Instructions

  1. Soften onion in a large pot with a little oil.
  2. Add parsley, garlic, oregano and stir for 30–60 seconds until fragrant.
  3. Add turkey, coconut milk, tomatoes, and broth.
  4. Simmer until ingredients are tender and sauce thickens; ensure meat or seafood is reaches 74°C (165°F) at the thickest part.
  5. Season and serve with rice or warm flatbread.

Check labels for allergens and follow safe food-handling practices. Cooking times vary; verify food is safely cooked before serving.

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Turkey and Herb Coconut Curry

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corn with turkey and pickled quails' eggs, carrots, onions, jalapeno, curry powder and black pepper - massachusettsCOOK-ALONG GUIDE

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  1. Prepare the ingredients
  2. Follow the recipe instructions
  3. Check doneness and serve

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