Coconut based turkey curry

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.


  • 1 tbsp. olive oil
  • 1 tbsp. sunflower oil
  • 1 tbsp. soy sauce
  • 0,5 kg boneless and skinless turkey breast, chopped into regular, bite-sized pieces
  • Spices: 1 tbsp. yellow mild curry powder (coriander, curcuma, roman cumin, anise, fenugreek seed, chili, celery seed, garlic powder) 1 tbsp. gingerbread spice (cinnamon, nutmeg, clove, coriander, anise, fennel, cardamom, allspice, ginger) pinch of cinnamon, sweet red pepper powder
  • salt, pepper to taste
  • 2 cloves of minced garlic
  • 1 tbsp. peeled and minced fresh ginger
  • 1 tbsp. brown sugar
  • 0,2 ml coconut milk canned, full fat
  • 0,1 ml of milk
  • 0,1 ml of cream
  • 1 tbsp. cornstarch mixed with 2 tbsp. water
  • 1 tbsp. of mascarpone
  • 1 tbsp. of lemon or lime juice
  • Rice or pasta, for serving
  • 1 tbsp. of parsley freshly chopper, for garnish


  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).
  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.
  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.
  4. Add 1 tbsp. cornstarch mixed with 2 tbsp. water, the mascarpone and the lemon juice. Cook for a few minutes more.
  5. Serve over rice or pasta, garnished with parsley.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.