© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-3 oz canola oil
48 (2-oz) Slices BONELESS SKINLESS TURKEY BREAST, lightly lbed to an even thickness
1 c flour
6 Cloves garlic, chopped fine
3 oz ginger, chopped fine
8 Medium shallots, chopped fine
1/3 c curry paste
1 qt TURKEY STOCK
3 Whole cinnamon sticks
1 Whole clove
3 Medium fresh jalapenos, halved
2 Whole star anise
16 oz unsweetened coconut milk
2 lbs jasmine rice
4 oz seedless raisins
1 c fresh cilantro, coarsely chopped
24 Small fresh jalapenos, thinly cut lengthwise into flowers
PREPARATION
In large brazier, heat oil. Lightly dust slices of turkey with flour and add to hot oil.
Brown both sides of turkey and remove from oil. Place on sheet pans.
Add garlic, ginger and shallots to remaining oil and sauté for 2-3 minutes.
Stir in curry paste and sauté for 1 minute. Blend in stock, cinnamon, cloves, jalapeño halves, anise and coconut milk. Simmer for 10-15 minutes as curry sauce develops.
Meanwhile, steam rice.
Add browned turkey to sauce pouring in any juices; simmer for 10-15 minutes.
Remove turkey. Remove jalapeño halves, cinnamon stick, clove and anise from curry sauce.
Mix raisins into cooked jasmine rice.
SERVICE
Plate 2 slices of turkey with 4 ounces steamed jasmine rice. Spoon curry sauce over turkey.
Top with chopped cilantro and garnish each portion with a jalapeño flower.
370 Total Calories
80 Calories from Fat
8 g Total Fat
12 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
75 g Cholesterol
25 % Daily Cholesterol
190 mg Sodium
8 % Daily Sodium
40 g Total Carbohydrates
13 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
4 g Sugars
31 g Protein
2 % Daily Protein
2 % Daily Vitamin C
2 % Daily Calcium
15 % Daily Iron