Turkey Strips in Orange Curry Sauce
Fruity, aromatic and wonderfully creamy: this turkey in orange curry sauce brings a real taste of Asia to the table, no rice required. Fresh oranges, warming curry and a splash of cream come together in a sauce you'll want to spoon straight from the pan. It comes together quickly but still feels special, making it perfect for a relaxed weeknight dinner. If you fancy, start with a refreshing mango lassi beforehand.
Ingredients
- 400 g turkey breast
- 2 garlic cloves
- 1 onion
- 100 g spring onions
- 2 oranges
- 2 tbsp olive oil
- 2 tsp curry powder
- 200-250 ml vegetable stock, or 2 tbsp fresh vegetable stock paste plus 200 ml water
- 200 ml orange juice
- 200 g single cream, or a lighter cooking cream; coconut milk works well too
- salt and freshly ground pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 580 kcal | 1,160 kcal |
| Carbohydrates | 22 g | 44 g |
| Protein | 46 g | 92 g |
| Fat | 34 g | 68 g |
| Fibre | 3 g | 6 g |
| of which sugar | 18 g | 36 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Rinse the turkey, pat dry and cut into strips.
- Peel and finely dice the onion and garlic. Rinse the spring onions and slice into fine rings.
- Peel the oranges, remove the white pith and cut into slices.
- Heat the olive oil in a pan and sear the turkey strips until golden.
- Add the garlic, onion, spring onions and half the orange slices, and fry briefly. Stir in the curry powder.
- Pour in the vegetable stock, orange juice and cream. Season with salt, pepper and a little more curry to taste.
- Let everything simmer gently over low heat for about 5 minutes. Serve on plates and scatter the remaining orange slices over the top.
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Nutrition facts per serving (estimate)
| Calories | 580 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 46 g |
| Fat | 34 g |
| Fibre | 3 g |
| of which sugar | 18 g |
Frequently asked questions
Can I serve the turkey with rice?
The recipe is designed to taste great without rice, but you can absolutely serve some on the side if you like.
Can I swap out the cream?
Yes. A lighter cooking cream works well, and coconut milk is a lovely alternative that deepens the Asian-inspired flavour.
Is this dish gluten-free?
Yes, as long as the vegetable stock you use is gluten-free, none of the ingredients contain gluten.
How long does it keep?
Covered in the fridge, it stays fresh for about 2 days. Reheat gently in a pan before serving.
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