Yellow Coconut Curry with Turkey Breast

Prep time 20 minutes       Cook time 20 minutes       Serves 4


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1 Butterball Easy Fresh boneless skinless 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 cup basmati rice1 ½ cup coconut water½ cup water½ cup 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 combine.
  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. Coconut Rice:

  9. Bring water, coconut water and rice to a boil then reduce to a simmer until rice is cooked through.

  10. Fold in unsweetened coconut milk.