Curried carrot and turkey stew

Based on 5 ratings

easy & tasteful

Community Member

“Inspired by Thai cuisine, this stew is a hearty, spicy and sweet experience. It’s up to your taste how spicy or how sweet it will be. If you like cilantro, add it directly to the stew or just serve it on the side so everybody can add their own.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 tbsp curry paste
800 g carrots
800 g turkey breasts
300 g pineapples
1 clove garlic
20 g ginger
3 tsp olive oil
3 tsp curry powder
3 tsp chili powder
600 ml coconut milk
20 g cilantro
salt
pepper
Metric
Imperial

Utensils

  • paper towels
  • cutting board
  • knife
  • spiralizer
  • pot (large)
  • cooking spoon
  • Step 1/4

    Pat turkey breast dry with paper towels, then cut into strips or small chunks. Slice carrots or use a spiralizer to make carrot spaghetti. Set some sliced carrot aside for serving. Cut pineapple into bite-sized pieces and finely chop garlic and ginger.
    • 800 g turkey breasts
    • 800 g carrots
    • 300 g pineapples
    • 800 g carrots
    • 20 g ginger
    • paper towels
    • cutting board
    • knife
    • spiralizer

    Pat turkey breast dry with paper towels, then cut into strips or small chunks. Slice carrots or use a spiralizer to make carrot spaghetti. Set some sliced carrot aside for serving. Cut pineapple into bite-sized pieces and finely chop garlic and ginger.

  • Step 2/4

    Heat olive oil in a large pot. Add garlic, ginger, curry powder, chili powder, and curry paste and fry until fragrant.
    • 3 tsp olive oil
    • 3 tsp curry powder
    • 3 tsp chili powder
    • 2 tbsp curry paste
    • pot (large)
    • cooking spoon

    Heat olive oil in a large pot. Add garlic, ginger, curry powder, chili powder, and curry paste and fry until fragrant.

  • Step 3/4

    Add carrots and fry for several minutes before adding turkey breast. Fry until browned on all sides, then add coconut milk and stir to make sure all the spices and the curry paste are combined. Add pineapple and let the stew simmer on medium heat for approx. 10 min.
    • 600 ml coconut milk

    Add carrots and fry for several minutes before adding turkey breast. Fry until browned on all sides, then add coconut milk and stir to make sure all the spices and the curry paste are combined. Add pineapple and let the stew simmer on medium heat for approx. 10 min.

  • Step 4/4

    In the meantime pluck cilantro leaves from the sprig and set aside. Season the stew with salt, pepper, and more chili powder to taste. If desired, add a handful of cilantro leaves to the stew, or simply serve on the side. Enjoy!
    • 20 g cilantro

    In the meantime pluck cilantro leaves from the sprig and set aside. Season the stew with salt, pepper, and more chili powder to taste. If desired, add a handful of cilantro leaves to the stew, or simply serve on the side. Enjoy!