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Recipe Detail Page
Turkey and Apple Curry
Holiday 2007
Sweet apple balances the spicy curry in this easy, 1-dish meal. Serve over fluffy basmati rice to absorb the rich coconut-flavoured sauce. For added crunch add a handful of chopped toasted cashews overtop before serving.
Serves 4
2 tbsp (25 mL) butter
1 large apple, cored and diced
2 shallots, minced
2 cloves garlic, minced
1 tbsp (15 mL) mild curry paste
1 red pepper, diced
1 cup (250 mL) chicken stock
2 cups (500 mL) chopped cooked turkey
1 cup (250 mL) coconut milk
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
2 tbsp (25 mL) chopped fresh coriander
1. Melt butter over medium heat in shallow saucepan. Add apple, shallots, garlic and curry paste and sauté for about 3 minutes or until fragrant and softened.
2. Add red pepper and chicken stock and bring to boil.
3. Add turkey and coconut milk and return to the boil. Reduce heat and simmer for 5 minutes.
4. Whisk together cornstarch and water and add to saucepan. Stir and simmer for 1 minute or until slightly thickened. Sprinkle with coriander before serving.
Serves 4
