recipes
Quick turkey thai curry
2024-01-03
Ingredients
- 1 tbsp oil (Borges)
- 1 piece fresh ginger, peeled and sliced
- 2 spring onions, sliced
- 4 cloves garlic, chopped
- 1 tbsp red curry paste
- 1 x 400ml tin coconut milk (Premier)
- 300g cooked shredded turkey
- 1 tbsp soy sauce (Tiger tiger)
- 1 tbsp oyster sauce
- 6 fresh mini sweetcorn, sliced in half
- 1 lime, cut into wedges
- 2 tbsp chopped fresh coriander
- 200g cooked basmati rice for serving (Eurico)
Method
Start this recipe by cooking the spring onions, garlic, chilli and ginger in a deep pan or wok with the oil to soften. Add in the red curry paste and cook for 2 minutes before splashing in the coconut milk. Bring to the boil, reduce the heat and add in the turkey. Cook together for 10 minutes to thicken and reduce. Add in the sweetcorn and cook for just 3 minutes then remove off the heat. Stir in the soy sauce, fish sauce, juice ½ lime and the chopped coriander. Serve into deep bowls with the cooked basmati rice on the side.
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