Turkey With Curried Peanut Sauce Recipes

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THE BEST THAI CURRY-PEANUT SAUCE



The Best Thai Curry-Peanut Sauce image

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Provided by The_Martins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

  • Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

TURKEY WITH CURRIED CREAM SAUCE



Turkey with Curried Cream Sauce image

Give plain old turkey a brand-new spin with classic Indian spices. My version's pretty mild, but if you're in the mood for fire, add extra curry and a shake or two of cayenne pepper. This dish disappears fast, no matter who's at the table. -Lori Lockrey, Scarborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup 2% milk
2 teaspoons canola oil
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon zest
Hot cooked rice
3 tablespoons chopped cashews

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

Nutrition Facts : Calories 331 calories, Fat 17g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 504mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

CURRIED TURKEY



Curried Turkey image

With a tossed green salad and some fresh hot rolls, this dish makes an easy delicious meal! You'll like how the apple and curry flavors accent the meal. Here's another bonus - it's a good way to use up leftover turkey from holiday dinners.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups milk
2 chicken bouillon cubes
2 cups diced peeled apples
1 cup chopped onion
1/4 cup canola oil
2 tablespoons all-purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
4 cups diced cooked turkey
Hot cooked rice

Steps:

  • In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.

Nutrition Facts : Calories 336 calories, Fat 17g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 668mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 31g protein.

CHEF JOHN'S PEANUT CURRY CHICKEN



Chef John's Peanut Curry Chicken image

I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 22

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
  • Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
  • Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
  • Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
  • Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
  • Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Nutrition Facts : Calories 1137.6 calories, Carbohydrate 64.5 g, Cholesterol 164 mg, Fat 71.1 g, Fiber 10.1 g, Protein 67.7 g, SaturatedFat 13.9 g, Sodium 3048.3 mg, Sugar 21.3 g

TURKEY WITH CURRIED PEANUT SAUCE



Turkey With Curried Peanut Sauce image

This is one of my favorite recipes from Better Homes and Garden's New Dieter's Cookbook. The best part of this dish is that it is only 184 delicious calories a serving. You can also pair the zesty peanut sauce with broiled or grilled pork chops. Top each serving with a few crushed roasted peanuts, if desired and serve on a bed of rice with some steamed broccoli spears.

Provided by NcMysteryShopper

Categories     Turkey Breasts

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb turkey breast tenderloin steaks
2 tablespoons reduced-fat peanut butter
2 tablespoons low-calorie apricot jam
1 teaspoon curry powder
1/2 cup skim milk
fresh chives (optional)

Steps:

  • Rinse turkey; pat dry with paper towels. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add turkey; cook for 6 to 8 minutes or until tender and no longer pink, turning once. Transfer turkey to a serving plate; cover and keep warm.
  • In a small mixing bowl stir together the peanut butter, apricot spread, and curry powder. Stir in milk. Pour mixture into skillet; heat to boiling. Pour over turkey steaks. If desired, garnish with snipped chives.

Nutrition Facts : Calories 237.9, Fat 11.1, SaturatedFat 2.9, Cholesterol 74.4, Sodium 132.6, Carbohydrate 5.1, Fiber 0.6, Sugar 0.7, Protein 28.4

TURKEY AND NOODLES WITH PEANUT SAUCE



Turkey and Noodles with Peanut Sauce image

Categories     Pasta     Poultry     turkey     Quick & Easy     Peanut     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

1 lb linguine
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 teaspoons vegetable oil
3/4 cup chicken broth or water
2/3 cup smooth peanut butter
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon minced peeled ginger
2 tablespoons fresh lemon juice
1 lb shredded cooked turkey or chicken (4 cups)
4 celery ribs, thinly sliced
1 cup thinly sliced scallion greens

Steps:

  • Cook noodles in a 6- to 8-quart pot of boiling salted water until tender, about 12 minutes. Reserve 1 cup cooking water, then rinse noodles in a colander under cold water. Drain well.
  • While noodles are boiling, cook garlic and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until garlic is golden. Whisk in broth, peanut butter, soy sauce, sugar, and ginger and simmer, whisking, 2 minutes. Remove from heat and whisk in lemon juice.
  • Toss together turkey, celery, scallions, noodles, sauce, and (if necessary) some reserved cooking water to thin. Serve immediately.

TURKEY BREAST IN PEANUT MARINADE



Turkey Breast in Peanut Marinade image

A spicy marinade for turkey breast. Madras curry powder is a hot version. The turkey breast is NOT a formed roast, but a whole, boned breast with skin on. VARIATION: use marinade on whole chicken and grill chicken on spit. Cooking time includes 8 hours marinating time. Serve hot, or refrigerate and slice for sandwiches or salads.

Provided by Outta Here

Categories     Turkey Breasts

Time 11h30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup peanut butter
1/2 cup dry sherry
1/2 cup chicken broth
1 tablespoon Madras curry powder
1 teaspoon soy sauce
1 garlic clove, peeled and minced
1 shallot, peeled and minced
1/4 teaspoon ground pepper
4 1/2 lbs boneless turkey breast (skin on)

Steps:

  • Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper.
  • Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours.
  • Pre-heat oven to 325°F.
  • Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade.
  • Let the turkey rest 10 minutes before carving. Serve warm or cold.

Nutrition Facts : Calories 688, Fat 35, SaturatedFat 8.8, Cholesterol 221.3, Sodium 419.7, Carbohydrate 6.3, Fiber 1.7, Sugar 2.2, Protein 80.7

TURKEY PATTIES WITH CURRY SAUCE



Turkey Patties With Curry Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 cups fine fresh bread crumbs
1/2 cup fresh or canned chicken broth
1/8 teaspoon freshly ground nutmeg
2 tablespoons finely chopped parsley
1 egg, lightly beaten
Salt to taste if desired
Freshly ground pepper to taste
1 1-pound package ground turkey
2 to 4 tablespoons corn, peanut or vegetable oil
1/2 cup blanched, slivered almonds
Curry sauce (see recipe)

Steps:

  • Heat the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted.
  • Put 1 cup of the bread crumbs in a mixing bowl and add the broth. Stir. Add the cooked onion, nutmeg, parsley, egg, salt and pepper. Add turkey and blend well. Divide the mixture into 8 equal portions.
  • Sprinkle remaining 1/2 cup of bread crumbs on a flat surface and roll each portion in bread crumbs.
  • Flatten each portion into a round pattie about 3/4 inch thick.
  • Heat about 2 tablespoons oil in 1 or 2 skillets large enough to hold the patties without crowding. Add the patties and cook about 4 minutes on each side or until nicely browned.
  • Turn often as the patties cook.
  • Meanwhile put the almonds in a skillet and cook, shaking the skillet and stirring, until the almonds are nicely browned. Remove from the heat and let cool.
  • Spoon the curry sauce over the patties and sprinkle with almonds.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 25 grams, Carbohydrate 36 grams, Fat 34 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 582 milligrams, Sugar 4 grams, TransFat 0 grams

TURKEY WRAPS WITH CURRY-CHUTNEY MAYONNAISE AND PEANUTS



Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts image

Categories     Fruit     turkey     No-Cook     Quick & Easy     Back to School     Mango     Peanut     Curry     Bon Appétit

Yield Makes 4

Number Of Ingredients 8

1 cup mayonnaise
1/4 cup mango chutney
1 1/2 teaspoons curry powder (preferably Madras-style)
4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas
2 cups diced cooked turkey meat (about 10 ounces), divided
1 cup chopped fresh cilantro, divided
6 tablespoons coarsely chopped lightly salted peanuts, divided
1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, divided

Steps:

  • Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.
  • Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.

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