High-protein turkey and peanut curry
High-protein turkey and peanut curry with peppers and creamy coconut milk. A hearty lunch with plenty of protein from the turkey.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 20 min
- Total time: 35 min
- Calories: 580 kcal per serving
- Protein: 48 g
- Fat: 38 g
- Carbs: 12 g
Ingredients
- 350g turkey breast
- 2 peppers
- 1 onion
- 2 tbsp peanut butter
- 200ml coconut milk
- 1 tbsp coconut oil
Method
You’ll need: saucepan · chopping board · knife · wooden spoon · ladle
- Cut the turkey breast into large cubes, halve the peppers and cut them into bite-sized pieces.
- Finely dice the onion and fry it with the meat in the hot coconut oil in a deep pan.
- As soon as the turkey cubes are lightly browned, add the peppers and cook them for 2 min.
- Pour in the coconut milk and quickly stir in the peanut butter with a spoon until the sauce thickens.
- Let the curry simmer gently for just under 5 min and finally season well with salt.
Good to know
Coconut milk and peanut butter make a thick, creamy sauce in seconds. Turkey breast soaks up the flavour beautifully.
Swaps
Peanut butter → almond butter (if peanuts don't agree with you, white almond butter is a smooth, excellent substitute; contains tree nuts).
Cooking tips
Use pure peanut butter without sugar or added palm fat. Stir it well in the jar first, as the oil often separates.
Storage
The curry thickens a lot in the fridge overnight. A splash of water makes it creamy again straight away when reheating.
Allergens
Contains peanuts. Completely gluten-free and lactose-free.
Dairy-free recipes
