© 2025 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 Cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tbsp red curry paste
1 lb TURKEY BREAST MEDALLIONS
2 tbsp peanut oil
1 c scallions, cut into 3/4-inch pieces
1/4 c roasted peanuts, chopped
2 tbsp sugar
1 tbsp fish sauce
1-1/2 c coconut milk
1 tsp cornstarch
2 c broccoli florets, cooked and drained
As needed hot cooked rice
1/4 c whole roasted peanuts
Combine garlic, ginger, and curry paste; rub well over turkey medallions. Set aside in refrigerator for about 30 minutes. Place oil in large skillet and heat over medium-high heat.
Saute scallions for a few seconds. Remove and set aside.
Saute turkey to a golden brown, about 4 minutes per side. Remove from skillet. Combine peanuts, sugar, fish sauce, coconut milk and cornstarch; stir into drippings in skillet. Simmer on low heat for 5 minutes.
Add broccoli, and return scallions and turkey to skillet; toss gently.
Serve with hot rice and garnish all with additional roasted peanuts.
Total Calories 680
Total Fat 35 g
Saturated Fat 19 g
Cholesterol 70 g
Sodium 530 mg
Potassium 1017 mg
Total Carbohydrates 53 g
Dietary Fiber 6 g
Sugars 11 g
Protein 41 g
% Daily Protein 25
% Daily Vitamin C 110
% Daily Calcium 10
% Daily Iron 40