Mango Turkey Curry

Ingredients

(diced)

(about 3 large mangoes | cubed, and divided)

(15-ounce)

(cut into 1-inch cubes)

(to taste)

(optional)

Steps

  • 1

    Heat the oil in a large skillet over medium-high heat. When it’s hot and shimmering, add the onion and cook to soften until translucent, 2-3 minutes. Stir in the garlic and freshly grated ginger and cook for another minute, until fragrant.

    5 minutes
  • 2

    Turn the heat down to medium-low and add the red curry paste, curry powder, coriander, and cumin and stir to combine. Continue to cook, stirring frequently, for 2-3 more minutes, until very fragrant.

    5 minutes
  • 3

    Add 2 cups of the diced mango and the can of full-fat coconut milk. Stir to combine the milk with the spices and seasonings. Turn the heat up to high and bring to a boil then turn it down to low and simmer for 8-10 minutes.

    10 minutes
  • 4

    While it’s simmering, season the turkey well with salt and pepper.

  • 5

    When the sauce is done simmering, carefully transfer it to a large food processor or high-speed blender. Start blending on low speed and slowly turn it up to high speed. Blend until completely smooth, 2-3 minutes, stopping to scrape down the sides as needed. It may take longer if your blender isn’t as strong.

    3 minutes
  • 6

    Pour the mango sauce back into the pan and bring it to a strong simmer over medium-high heat. Turn the heat down to medium-low and add the turkey. Stir to coat then cover and cook for 8-10 minutes.

    10 minutes
  • 7

    Stir in the remaining cup of diced mango, finely chopped cilantro, and lime juice. Taste and add more salt as needed. Serve with rice.

Macros

Protein

26.8 g

Fat

8.9 g

Carbs

17.9 g

Nutrition Facts

6 servings per recipe
Serving size
1/6 of meal
Amount per serving Calories
256
% Daily Value
Total Fat
8.9 g
11%
Cholesterol
82.7 mg
28%
Sodium
114.7 mg
5%
Carbohydrate Content
17.9 g
7%
Dietary Fiber
2.3 g
8%
Total Sugars
12.5 g
Protein
26.8 g
54%