Turkey Thai Curry


This dish is really simple and flavoursome. I’ve used the thigh which is my favourite part of the bird as it’s so juicy and delicious. Next time you go shopping, why not buy some of this wonderful under rated meat? It’s not just for Christmas after all.

Preparation time: 10 minutes
Cooking time: 15 mins

Serves: 2

500g diced turkey thigh
handful of cooked cauliflower and broccoli florets
2 tbsp sesame oil
bunch of flat leaf parsley*
Tin of coconut milk
Med sized red onion (diced)
Fresh red chilli (for a fairly spicy curry use half a chilli with a quarter of the seeds, any more than that and you’re braver than I am!)
2 cloves of garlic (peeled)
Stick of lemongrass
2 inch piece of freshly grated ginger
Juice of a lime
3 tbsp Thai fish sauce
1 tbsp tamari
1 tbsp honey
1 tbsp peanut or almond butter

– fry off your onion and garlic in one tbsp sesame oil over a med-high heat until soft

– when this is done tip the contents of the pan into your blender or food processor, along with all the other ingredients except the turkey and florets. Whiz on the highest setting until smooth

– if you do not have a blender you will need to pound your ingredients to a paste in a mortar & pestle, slowly adding the coconut milk at the end to transform the paste into a sauce

– dice your turkey nice and small, and fry in the other tbsp of sesame oil over a med-high heat until cooked through (approx 5 mins)

– add the florets, pour the sauce all over and cook gently over a low-med heat for another five minutes

– serve immediately as is, or over cooked jasmine rice

TIP: double up on sauce ingredients and make a batch for now and a batch for another time. This will keep happily in the fridge for a couple of weeks, or freezer for a couple of months

*I like to use flat leaf parsley as it’s quite easy to come by here in the UK. Traditional Thai recipes would call for coriander which would work just as well in this recipe.



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