So, you're looking for a quick lunch for one and you've still got that frozen turkey breast from Christmas lurking in the freezer? Don't let it go to waste! Repurposing leftovers can be exciting, and this recipe is perfect for a fresh, flavorful change. We're going to transform that humble turkey into something truly special: a vibrant curry turkey with a pineapple salad.
The beauty of this recipe is in the flavour punch. The curry paste will create a fragrant, wonderfully crisp skin on the turkey, leaving the meat juicy and flavorful. Forget dry turkey troubles! Meanwhile, a simple mixed salad adds a fresh, light counterpoint to the richness, while the pineapple contributes a burst of tropical sweetness that really makes everything sing.
Think crisp mixed salad greens, the sweetness of juicy pineapple chunks to balance the spice, and you've got a lunch or light dinner that's bursting with flavour and texture. It’s quick, easy, and a fantastic way to make the most of those festive leftovers while exploring new culinary horizons. Don't be afraid to experiment with other additions – maybe some chopped red onion, sliced bell peppers, or a sprinkle of toasted nuts. Enjoy the flavour journey!
Prep Time: 20 mins
Cook Time: 10-30 mins
Serves: 1
1 red chilli, de-seeded and finely chopped
3 garlic cloves, chopped
1 bunch coriander root, chopped
1 lime, zest only
1 tsp cumin
1 tsp fish sauce
For the turkey:
1 turkey breast
2 tbsp olive oil
1 tbsp curry paste (see above)
salt and freshly ground black pepper
For the salad:
100g pineapple from a tin, segmented
1 clove garlic, sliced
40g mixed lettuce leaves
handful fresh coriander
handful fresh basil
handful fresh mint
For the dressing:
1 lime, juice only
1 tsp sugar
1 tsp soy sauce
2 tsp sesame oil
Instructions:
1. For the curry paste, use a food processor to blend all of the paste ingredients.
2. For the turkey, heat oil in a large pan or wok. Add the turkey breasts and cook for about 5 minutes until golden and becoming crisp.
3. Add one tablespoon of the curry paste and season to taste with salt and freshly ground black pepper. Stir well and set aside.
4. For the salad, mix together the ingredients in a bowl.
5.For the dressing, mix together all of the ingredients in a bowl
6. Pour the dressing over the salad and toss the salad.
Cook Time: 10-30 mins
Serves: 1
Ingredients:
For the curry paste:1 red chilli, de-seeded and finely chopped
3 garlic cloves, chopped
1 bunch coriander root, chopped
1 lime, zest only
1 tsp cumin
1 tsp fish sauce
For the turkey:
1 turkey breast
2 tbsp olive oil
1 tbsp curry paste (see above)
salt and freshly ground black pepper
For the salad:
100g pineapple from a tin, segmented
1 clove garlic, sliced
40g mixed lettuce leaves
handful fresh coriander
handful fresh basil
handful fresh mint
For the dressing:
1 lime, juice only
1 tsp sugar
1 tsp soy sauce
2 tsp sesame oil
Instructions:
1. For the curry paste, use a food processor to blend all of the paste ingredients.
2. For the turkey, heat oil in a large pan or wok. Add the turkey breasts and cook for about 5 minutes until golden and becoming crisp.
3. Add one tablespoon of the curry paste and season to taste with salt and freshly ground black pepper. Stir well and set aside.
4. For the salad, mix together the ingredients in a bowl.
5.For the dressing, mix together all of the ingredients in a bowl
6. Pour the dressing over the salad and toss the salad.
7. Serve the turkey breast with the curry paste on top next and serve next to the salad.