Thai Turkey Curry in Ten Minutes
Yes you can really make a Thai turkey curry in ten minutes. Watch this video making this delicious dish in real time.
Servings: 4
Calories: 422kcal
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.
