Yellow Coconut Curry with Turkey Breast

20 minutes       20 minutes       15 4


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1 Butterball Boneless Turkey Breast

Curry blend

2 tbsp yellow curry1 tbsp turmeric1 tsp mustard powder½ tsp chili powder½ onion, minced2 garlic cloves, minced1 tsp ginger, minced1 large carrot, cut into 1 inch pieces1 large zucchini, cut into 1 inch pieces1 tbsp tomato paste1 can coconut milk1 bay leaf1 tsp sesame oil1 tbsp lime juice

Coconut Rice

1 c basmati rice1 ½ c coconut water½ c water½ c unsweetened shredded coconut.


  1. Cut Butterball Turkey Breast into 1 inch cubes

  2. Mix together yellow curry, turmeric, mustard powder and chili powder
  3. Add half of the rub to the Butterball Turkey Breast cubes and combin
  4. Cook onion, garlic and ginger in olive oil on medium until soft. Then add the Butterball Turkey Breast, carrots and zucchini continue to cook on high.
  5. Add tomato paste and remaining rub mixture continue to cook for 1 minute
  6. Add coconut milk, bay leaf and simmer for 15 – 20 minutes until cooked through.
  7. Drizzle with sesame oil and lime juice.

  8. Suggest Side

  9. Coconut Rice:
  10. Bring water, coconut water and rice to a boil then reduce to a simmer until rice is cooked through.
  11. Fold in unsweetened coconut milk.