Here’s a quick family dinner for Thai turkey curry that you can make inside ten minutes. It uses ready cooked roast turkey chunks by Bernard Matthews, sponsors of this recipe video.
Thai turkey curry is a regular supper in our house and I make lots of variations. The three core ingredients are always a can of coconut milk, a tablespoon of Thai curry paste and some stock. I like to make sure there is plenty of liquid as it tastes so good on its own even before eating the other ingredients!
Suitable vegetables to include in a Thai turkey curry include peppers, baby sweetcorn, squash and spring onions. I’m not sure how authentic they are but I also like courgettes in mine. I have packed this recipe with vegetables with a high water content that cook quickly or else chopped them into smaller pieces. To cheat even more I have used a shop bought pack of butternut squash because I dislike messing with cumbersome squashes. In fact, I often roast my squashes cut in half and use an ice cream scoop to get rid of the seeds afterwards and then scoop out the soft cooked flesh.
Thai Turkey Curry in 10 minutes – yes really!
The challenge laid down by Bernard Matthews was to incorporate their roast turkey chunks into a fast family meal in less than ten minutes. Watch the sand going down in the green kitchen timer shown throughout to see this Thai turkey curry was really cooked this quickly. If you get all your ingredients ready beforehand, you could even cook along as you watch.
These handy little packets of roast turkey chunks are a great fridge standby for emergency dinners or sandwich fillings. And because they’re ready cooked, they’re one of the last ingredients to go into the Thai turkey curry, just needing to be heated through before serving. But you can of course eat them cold straight from the pack – as I often do!
This is one of two recipes I did with Bernard Matthews – see also Christmas Bread Sauce with frozen turkey.
Thai Turkey Curry in Ten Minutes
Ingredients
- 200 g turkey cut into chunks (I used 2 x 100g packs of Bernard Matthews Roast Turkey Chunks)
- 1 tbsp red Thai curry paste
- 400 ml reduced fat coconut milk reduced fat, canned
- 30 g cashews
- 300 g butternut squash chopped into chunks (I used prepacked to save time)
- 1 vegetable bouillon cube (or chicken flavour)
- 500 ml water boiling, from kettle
- 1 tbsp demerara sugar
- 1 tsp tumeric ground
- 100 g baby sweetcorn roughly chopped
- 1 red pepper (bell pepper) roughly chopped
- 3 spring onions (scallions) roughly chopped, or 1 large spring onion
- 1 tbsp fish sauce (nam pla)
- 0.5 lime juiced
- 2 tbsp fresh coriander (cilantro) chopped leaves
- 500 g cooked rice use two microwave packets of pre-cooked rice to save time
Instructions
- In a large deep pan on a medium heat, combine the coconut milk with 1tbsp Thai curry paste.
- Toss in a handful of cashew nuts and 300g chopped butternut squash chunks.
- Pour in 500ml vegetable stock and turn up the heat to cook the squash.
- Add 1 tbsp demerara sugar and 1 tsp ground tumeric.
- Roughly chop the baby sweetcorn, red pepper and spring onions. Retain some chopped spring onion as garnish but throw the rest into the pot and stir. At this point you can microwave your vacuum pack of rice.
- When the squash has softened, add 1 tbsp fish sauce, juice from half a lime and 2 x 100g packs of Bernard Mathews' Roast Turkey Chunks. If the meat pieces are quite large chop them before adding.
- Give the curry another minute or two to warm the turkey chunks through and the curry is ready.
- Serve with white rice,some chopped coriander and the remaining chopped spring onion. Optional additions if not being eaten by small children are Ketjap Manis (sweet soy sauce) and chopped red chilli.
Video
If you like this recipe you might also like:
Camilla’s Flavours of Brazil turkey burgers
Bintu’s Turkey Chilli
Helen’s Mango turkey biriyani
Michelle’s Turkey tortilla wraps
Recipe video commissioned by Bernard Matthews
This looks very good nd fast. I’m going to try it at the weekend; who doesn’t like a quick turkey curry?