Curry Turkey Stir Fry Recipes

CURRIED TURKEY STIR-FRY

Steps:

• Cook brown rice as directed on package, using water and 1/4 teaspoon salt.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.
• In small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling; reduce heat. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.

STIR FRY TURKEY (DAD'S VERSION)

Steps:

• Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
• Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
• Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

SESAME TURKEY STIR-FRY

Steps:

• In a small bowl, mix the first six ingredients until blended. In a large skillet, heat oil over medium-high heat. Add red pepper and onion; stir-fry until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Add turkey; heat through. Stir in green onion. Serve with rice. If desired, top with serrano pepper and sesame seeds.

TURKEY STIR-FRY

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.