The warm weather has finally hit and I could not be more excited. My birthday is in the summer and it has always been my favorite season. When I was a child I loved the summer because there was no school, I got to stay up late, and almost every single day was spent at our local swimming pool. As an adult I love summer because it means more time to spend with my family, camping and an amazing assortment of fresh, brightly colored, gorgeous produce.
Last weekend we made our first trip of the year to our local farmers stand which has recently re-opened for the summer months. I’ve been going to this family run farm since before my kids were born. Both of my children are summer babies (as is my husband and sister), and I remember going into “nesting” mode and visiting the farm almost every single day in the lead up to my deliveries, needing to make sure that I was stocked up on fresh fruit and veggies for when the babies came. Since it’s a family run farm, the same women run the shop each summer. They remember my children each year, ask them questions about their lives and make my kids feel super special. When we were driving away from the farm this past weekend I said to my husband “This is my happy place.”
Yes, I love spring and summer and all the light, bright summer flavors that go with it, so today I’m sharing with you a recipe that hits all those marks- My Mango Cashew Turkey Curry Recipe! This recipe is extremely versatile– you can add any vegetables to it that your family loves or that are available seasonally. The flavors in this dish are gorgeous. It’s packed with lean protein from the turkey, has sweetness from the mango, creaminess from the coconut milk, tang from the lime and cilantro and spice from the red curry and cayenne!
I remember always thinking that it was weird that they ate hot food and beverages in countries with high temperatures like India and Africa. A few years ago I read a book about a Canadian woman who goes to Africa and learns the cultures and rituals behind making African chai. In the book they explained that they eat and drink hot foods in hot climates to raise your body temperature and make you sweat which makes you cool down! This recipe will make you sweat on a hot day (especially if you up the cayenne) and is also a delicious comfort food for the fall and winter.
I love using Canadian turkey in this recipe because it’s a nutritional powerhouse. Have you looked at the turkey section in the meat department recently? Turkey is not just for Thanksgiving and Christmas! It’s the perfect choice for family meals all year long! Turkey is available throughout the year in a wide assortment of options– Ground turkey, turkey cutlets, turkey breast fillets, turkey breast steaks, turkey scalopini, turkey breast roasts, turkey sausage… so many options!
Turkey is low in fat and sodium. It’s also an incredible source of protein, full of flavor, packed with vitamins and nutrients and can easily be swapped in and substituted for your other go to protein sources. Every 100 grams of turkey has approximately 30 grams of protein, and is filled with health boosting nutrients including iron (to deliver oxygen through your body), zinc (for a healthy immune system), and selenium (an anti-oxidant mineral).
Canadian turkey is extremely versatile and can be swapped in as your protein source for almost any meal. It has a mild flavor that works well with so many different flavor profiles. As an added bonus it’s also an economical choice– purchase a whole turkey and divide it up into cuts to use in multiple meals and recipes! I encourage you all to rotate turkey into your spring and summer meal plans as a healthy choice that your family will love prepared either in the kitchen or on the BBQ! Perfect not only for special occasions like Father’s Day and graduation but also for everyday weeknight meals and recipes– Like this 30 minute meal!
Visit CanadianTurkey.ca for tons of recipe inspiration!
Read on for my Mango Cashew Turkey Curry Recipe- 30 Minute Meal Idea!
Mango Cashew Turkey Curry Recipe- 30 Minute Meal Idea
-1 pound of Turkey Breast or Thigh Cutlets chopped into small pieces (See note below)
-2 bell peppers cut into slices
-1 can of water chestnuts drained (They add a great texture!)
-1 mango peeled, pitted and chopped into chunks
-1 cup of cashews
-limes and cilantro for garnish
-1 tablespoon of coconut oil
For the sauce:
-1 1/2 cups of coconut milk (Either from a can or using our homemade coconut milk recipe)
-1 mango peeled and pitted
-2 inch knob of ginger
-3 cloves of garlic
-2 tablespoons of soy sauce
-Juice from 4 limes
-Handful of cilantro
-2 tablespoons of red curry paste
-Cayenne added to taste (I start with a pinch and add more after tasting the sauce depending on the tastes of those who will be eating it.)
Note: I used cutlets in this recipe because it helps the flavors of the sauce absorb into the turkey easily without having to pre-marinade. If turkey cutlets aren’t available, you can use boneless, skinless turkey breasts or thighs and pound them with a meat tenderizer or marinade your turkey in the sauce for 1-24 hours before cooking. Additionally, experiment and rotate your favorite vegetables into this recipe in addition to or in replacement of the bell peppers and water chestnuts.
Step 1: Put all of the sauce ingredients into a food processor or blender and puree until smooth. Taste and adjust spice as needed by adding more curry paste or cayenne.
Step 2: In a frying pan over medium high heat, melt coconut oil and then sauté bell peppers for 2 minutes. Add water chestnuts and sauté for 1 more minute. Transfer to a bowl and set aside.
Step 3: Reduce heat to medium and add cubed turkey and sauce to your frying pan. Bring to a simmer and then reduce heat to low. Let simmer for 10 minutes, stirring every few minutes.
Step 4: After 10 minutes, add red peppers and water chestnuts back to the pan. Stir to incorporate. Remove from heat and garnish with cashews, cubed mango, cilantro and limes. Serve over a bed of rice, quinoa or your favorite grain.
Serves 6 to 8
Prep time: 10 minutes. Cooking time: 15. Total meal preparation time: 25 minutes.
Want more Canadian Turkey inspiration? You’ll want to look at these sites!
Check out our other Canadian Turkey Recipes!
How to Brine and Roast A Perfect Thanksgiving Turkey
Disclosure: Thank you to Canadian Turkey for working with us on this post. As with every article on Hello Creative Family, all thoughts and opinions are 100% our own.
Tell us… What recipe does your family love that you could swap turkey in as the protein for? What’s your favorite summer meal?
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Victoria Ess says
This sounds so delicious and summer-y!
This sounds delicious! I love Asian style food. Thank you!
wow…this is super duper delicious…i tried this and everything was so perfect…loved the taste and aroma 🙂
Oh my goodness! Thank you so much for taking the time to leave a comment. I’m so happy that you liked it. Happy Holidays!
Anne Taylor says
This looks so good and so fresh! Great recipe, thanks!
Liza Anderson says
I love my cast iron. Can’t wait to try this. Mango and Cashews are a staple in my eating. Thank you for sharing.