This quick and easy recipe for a perfect juicy and tender turkey curry with red bell peppers in a creamy coconut milk curry cream sauce, served with rice will please the whole family and you should definitely give it a try. “Geschnetzeltes”, as we call dishes with fine strips of meat and creamy sauces here in Germany, is not only delicious, quick and easy to prepare it is also always a really fine meal and the favorite dish of many families. This delicious dish is great for busy weekdays when you’re short on time to cook a big lunch or dinner. In 35 minutes you can have a delicious and exotic meal on your plate.
Quick lunch or dinner skillet with turkey, bell peppers, pineapple and rice
We enjoy eating this delicious turkey curry a lot and it’s a regular on our menu. Served fresh, hot and creamy with a delicious exotic flavor, it’s real soul food. If you have a little more time, you can also cut the turkey strips yourself from turkey breast or turkey cutlets instead of using ready-cut turkey pieces. If you cut the meat yourself, make sure you don’t cut it too thin so it doesn’t get too dry.
Juicy and tender turkey curry with paprika, pineapple, coconut milk and rice The turkey meat, seasoned with salt, curry and tajine spices and cut into small strips, should be sautéed in batches in a very large non-stick pan. After frying, add the yellow curry paste, fresh bell peppers and pineapple chunks. Then deglaze
everything with chicken stock, heavy cream and coconut milk.
Turkey curry with bell pepper and coconut milk – super creamy
Since my pan was too small, I transferred the turkey curry to a larger roasting pan and simmered for about 25 minutes on medium heat. I let the sauce reduce a bit so that it gets a more intense flavor and everything can infuse with each other very well. In order to have everything ready and cooked at the same time I cooked the rice simultaneously according to the
instructions.
I like to use basmati rice as a side dish for such delicious creamy dishes. But it works just as good with parboiled rice. It’s a matter of personal taste and everyone can use what they like best.
This is how easy and quick you cook a piquant and creamy turkey curry with coconut milk, A couple of tips for you to make the turkey curry recipe. To ensure that your turkey meat doesn’t dry out and get a chewy texture, it’s important to brown the meat only briefly.
Little effort, great success – Creamy coconut milk curry with turkey, red bell pepper and pineapple served with rice
The meat will then cook completely in the sauce later on and will also take on a more intense flavor as a result. A wonderful alternative to rice as a side dish are spaetzle or pasta. Both taste very delicious with “Geschnetzeltes” and are a heavenly treat together with a creamy sauce.
For those of us who like it a little spicier, I recommend adding about half a chili pepper, chopped small, to the curry. The spicy and hot flavor goes great with bell peppers, pineapple and coconut milk and your turkey curry gets an extra kick.
Recipe for delicious turkey curry with red bell pepper
If you cut your own turkey slices, make sure you don’t slice them too thinly. The strips should be about 1 cm thick. The turkey meat would become too dry if cut too thin. Brown the meat in several portions in a large non-stick frying pan. You should sauté the meat over high heat until browned. I have a gas stove at home
and use the highest flame. On an electric stove, this would equal the highest setting.
After sautéing and adding the broth, cream, and coconut milk, continue to simmer everything over medium heat. I hope you enjoy reading, strolling through and trying out my cooking and baking recipes!
Turkey curry recipe with red bell pepper, pineapple and rice This simple quick recipe for a perfect juicy and tender turkey skillet with rice, peppers, pineapple and a really creamy coconut milk curry cream sauce will taste the whole family and is brought to the table with little effort in no time.
Equipment
- 1 cutting board
- 1 knife
- 1 paring knife
- 1 large non-stick frying pan (or a large roasting pan)
- 1 roaster
- 1 measuring cup
- 1 Spoon
- 1 saucepan
Ingredients
- 1200 g ready-cut turkey (or turkey escalope, turkey breast) 2.645 pounds
- 400 ml coconut milk 13,52560 US fl. oz.
- 2 bell peppers red peppers
- 350 ml cream 11.83491us fl oz
- 340 g pineapple in pieces (equivalent to a small can)
- 400 ml chicken stock 13,52560 US fl. oz.
- 1 tbsp oil
- 2 tsp yellow curry paste
- 1 tsp salt
- 4 tsp curry (2 tsp curry for the meat and 2 tsp for the sauce)
- 1 tsp paprika powder
- 2 tsp tajine spice (or for your own mixture: turmeric, coriander, cumin, cayenne pepper)
- cornstarch
Rice
- 400 g (for example basmati rice or parboiled rice) 3,5 – 4 Cup
- salt
Instructions
- prepare all the ingredients. Wash the peppers thoroughly. If you are using a turkey breast instead of turkey, cut it into strips transverse to the fibers (in slices that are not too thin). Put a pot with water and salt for the rice on the stove and bring it to a boil.
- Mix all the spices and season the turkey with them. If you keep some of the spice mixture, you can use it for the sauce later.
- Remove the seeds from the peppers and cut them into strips and drain the pineapple pieces.
- Heat a little oil in a large non-stick frying pan.
- Sauté the turkey meat gradually (in about 3 portions) in the pan until browned on all sides. Only when it has a small brown crust turn the meat. Remove the individual portions briefly from the pan and place on a plate while the rest of the meat is sauteed.
- Then return all the seared turkey meat to the pan or roaster. Add the bell bell pepper strips and pineapple chunks.
- Deglaze with cream, chicken stock and coconut milk
- and stir the yellow curry paste into the sauce.
- Simmer the turkey curry for 25-30 minutes and let it thicken a bit. Stir 2-3 times in between. If you want the curry cream sauce to be a little thicker, you can thicken it with 1 tablespoon of cornstarch (mix with 2-3 tablespoons of water beforehand so that no clumps form) or with some sauce thickener. I cook the curry without a lid, so that the water content in the sauce is reduced during cooking.
Rice
- Cook the rice according to instructions.
