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Slow Cooker Coconut Curry Turkey with Peppers
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless turkey breast, cut into 1-inch cubes
  • 3 mixed bell peppers, sliced
  • 1 medium onion, sliced
  • 1 can (14 ounces) full-fat coconut milk
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Place the cubed turkey, sliced peppers, and sliced onion into the slow cooker.
  • Add the minced garlic, grated ginger, curry powder, salt, and black pepper.
  • Pour the coconut milk over the top and stir gently to combine everything.
  • Cover and cook on low for 6 hours, until the turkey is tender and cooked through.
  • Stir the mixture once more before serving. Garnish with fresh cilantro and serve with lime wedges.

Notes

For a thicker sauce, remove the lid during the last 30 minutes of cooking. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a splash of water. If you prefer more heat, add a pinch of cayenne with the curry powder before cooking.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Cutting Board, Knife