High-protein turkey curry with mango
High-protein turkey curry with mango and coconut milk. An exotic Asian-style dinner with a fruity flavour and lots of protein.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 20 min
- Total time: 35 min
- Calories: 420 kcal per serving
- Protein: 48 g
- Fat: 15 g
- Carbs: 22 g
Ingredients
- 400g turkey breast
- 1 mango
- 250ml coconut milk
- 1 tbsp curry paste
- 1 tbsp coconut oil
- 100g mangetout
Method
You’ll need: frying pan · chopping board · knife
- Cut the turkey breast into bite-sized cubes. Peel the mango and dice the flesh.
- Heat the coconut oil in a deep frying pan and brown the turkey breast all over on a high heat.
- Stir in the curry paste and pour in the coconut milk.
- Add the mangetout and diced mango and let the curry simmer gently for 10 min.
- Divide the curry between two deep plates and serve hot.
Good to know
Fruity sweetness meets intense heat – and gives you almost 50 grams of protein along the way.
Swaps
Mango → pineapple (pineapple brings a slightly tarter but just as tasty tropical note to the curry).
Cooking tips
Always fry the curry paste briefly in the hot oil before adding any liquid. That's how the flavours come out best.
Storage
Well covered, the meat keeps in the fridge for up to two days. The mango gets very soft when reheated.
Allergens
Completely gluten-free, lactose-free and nut-free.
Frequently asked questions
How long does turkey curry keep in the fridge?
Well covered, the meat keeps in the fridge for up to two days.
Dairy-free recipes
