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

Curry Turkey Stir-Fry Recipe

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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: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Curry Turkey Stir-Fry in Healthy Cooking April/May 2010, p19

Medium-Bodied White Wine

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

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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."

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."

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!"

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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