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Curry Turkey Stir-Fry Recipe
Curry Turkey Stir-Fry Recipe photo by Taste of Home

Curry Turkey Stir-Fry Recipe

Publisher Photo
Chicken also works well in this satisfying meal-in-one. "If you’re in a hurry, use instant brown rice.” Laureen Rush - Elk River, Minnesota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/2 teaspoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1 teaspoon sesame or canola oil
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 large sweet red pepper, julienned
  • 1 tablespoon canola oil
  • 3 green onions, cut into 3-inch pieces
  • 2 cups cubed cooked turkey breast
  • 2 cups cooked brown rice

Nutritional Facts

3/4 cup stir-fry with 1/2 cup rice equals 287 calories, 7 g fat (1 g saturated fat), 60 mg cholesterol, 351 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Directions

  1. In a small bowl, combine the cornstarch, soy sauce, cilantro, honey, curry, sesame oil, garlic and pepper flakes if desired until blended; set aside.
  2. In a large skillet or wok, stir-fry red pepper in oil for 2 minutes or until crisp-tender. Add green onions; stir-fry 1-2 minutes longer or until vegetables are tender.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice. Yield: 4 servings.
Originally published as Curry Turkey Stir-Fry in Healthy Cooking April/May 2010, p19

Nutritional Facts

3/4 cup stir-fry with 1/2 cup rice equals 287 calories, 7 g fat (1 g saturated fat), 60 mg cholesterol, 351 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Curry Turkey Stir-Fry

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 17, 2011

Very good. I think next time we might just leave out a little curry and cilantro, and kick up more of the asian flavors instead of indian. Still, VERY good.

MY REVIEW
Reviewed Apr. 20, 2010

I substituted chicken breast for turkey, because it was on sale. This was a quick and easy meal. I had all the meat cooked and ingredients combined in the time it took to finish cooking the rice. Overall a good level of heat and curry flavor.

MY REVIEW
Reviewed Apr. 11, 2010

Really easy to make and very yummy! We added bean sprouts and carrots and used shrimp instead of turkey. Would definitely make again!

MY REVIEW
Reviewed Mar. 28, 2010

I cooked this meal for my husband any myself. I didn't have turkey on hand so I used chicken breast instead. It was very easy to make and we had almost everything on hand. It does take a little more time than suggested as you have to cook your meat and the brown rice first. Overall, this was a great dish and we really enjoyed it! :)

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