- 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 tablespoon canola oil
- 1 large sweet red pepper, julienned
- 3 green onions, cut into 2-inch pieces
- 2 cups cubed cooked turkey breast
- 2 cups hot cooked brown rice
- Mix first seven ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Curry Turkey Stir-Fry
"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."
"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! :)"