Turkey Curry

Yield: 4 x 1 cup (250 g) servings

Course Main Course
Cuisine Indian
Keyword Turkey
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 1 cup (250 g) servings
Calories 334 kcal


Metric - US Customary


  1. Drain turkey, reserve all broth.
  2. In 125 ml (1/2 cup) of the turkey broth, put 3 tablespoons of corn starch. Whisk.
  3. Add the coconut milk powder, the peanut butter powder, the garlic powder, the onion powder, and the curry powder. Whisk again, don't worry about any lumps yet.
  4. Nuke in microwave for 2 minutes.
  5. Add remaining broth from jar.
  6. Whisk well, don't worry about any lumps yet.
  7. Nuke in microwave for 5 minutes.
  8. Stir in the soy sauce, lime juice, salt sub, sesame oil, hot sauce (if desired) and fresh coriander leaves (if desired). Whisk.
  9. Stir in the drained turkey and mushrooms, zap for another 5 minutes or so until piping hot.