TIP: Using cutlets in this recipe helps the flavours of the sauce absorb into the turkey easily without having to pre-marinate. Try using boneless, skinless turkey breasts or thighs and pound them with a meat tenderizer or marinate your turkey in the sauce for 1-24 hours before cooking. Experiment with your favourite vegetables in addition to or in replacement of the bell peppers and water chestnuts.
- 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.
- 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.
- 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.
- 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 favourite grain.