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Dinner recipe · from the recipe book

Turkey Breast Coconut Curry with Sweet Potato

Tender turkey breast and soft sweet potato simmer in a creamy, gingery coconut sauce with crisp-tender bell pepper, snow peas and spinach, finished with lime and cilantro over fluffy rice.

Turkey Breast Coconut Curry with Sweet Potato

Ingredients

  • 1¼ lb600 gTurkey breast, boneless skinlesscut into 1-inch cubes
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 2½ medium300 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 cup chopped150 gRed bell peppersliced
  • 2 cups120 gSnow peastrimmed
  • 3 cups loosely packed90 gBaby spinach
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp12 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1½ tbsp20 gCanola oil
  • 1 cup240 gLow-sodium chicken broth
  • 1¾ tsp10 gFish sauce
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1¾ cups420 gWater

Steps

  1. Prep first: cube the turkey breast, peel and cube the sweet potato, dice the onion, mince the garlic, grate the ginger, slice the bell pepper, trim the snow peas and chop the cilantro.
  2. Cook the rice: bring the rinsed rice and the water to a boil in a small pot, cover, reduce to low and cook 15 minutes; rest off the heat, covered, until serving.
  3. Heat half of the canola oil in a large pot over medium-high heat. Season the turkey with half of the salt and brown it in batches, about 4 minutes; it will finish cooking later. Move the turkey to a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil and the onion; cook 5 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  5. Pour in the coconut milk and chicken broth, scraping up the browned bits. Add the sweet potato, bring to a simmer, cover and cook 10 minutes until nearly tender.
  6. Return the turkey and its juices to the pot with the bell pepper and simmer uncovered 6 to 8 minutes, until the turkey reaches 165°F (74°C) inside and the sweet potato is tender.
  7. Stir in the snow peas and cook 2 minutes, then fold in the spinach until just wilted.
  8. Off the heat, stir in the fish sauce, lime juice and the remaining half of the salt.
  9. Fluff the rice and serve the curry over it, topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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