This flavorful weeknight curry features a variety of vegetables and protein-rich turkey tenderloin that’s perfectly cooked in a creamy curry sauce and served over rice.
- 4 Servings
- 10 minutes Prep Time
- 15 minutes Total Time
- 1 package Honeysuckle White® Turkey Breast Tenderloins
- 1 tbsp. olive oil
- 2 bell peppers (red and green)
- 1 yellow onion
- 1 lb. sweet potato (1 medium)
- 13.5 oz. can coconut milk (not coconut milk beverage, cream portion only)
- 3 tbsp. curry paste
- Rice for serving
Step 1Prepare rice according to package instructions. Cut turkey tenderloin, peppers and onion into thin 1-inch pieces. Peel sweet potato and cut into 1-inch pieces.
Step 2Heat oil in a large skillet and add sliced turkey. Season with 1 teaspoon sea salt and 1/8 teaspoon black pepper. Cook undisturbed for about 3-4 minutes, until starting to brown.
Step 3Add the peppers, onion, and sweet potatoes to the skillet, stirring to combine, and cook for another 3-4 minutes. Season with a sprinkle of sea salt and pepper.
Step 4Add curry paste to turkey and veggies and stir to coat everything. Add cream portion of coconut milk (leaving the thin and watery portion in the can) and stir everything together. Bring to a boil, lower heat, and cover. Simmer for about 5 minutes. Stir, uncover, and cook another 1-2 minutes until sweet potatoes are soft and sauce has thickened.
Step 5Serve over rice.
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