Turkey Curry


This recipe makes a paste at the beginning that is great to use in other recipes. Bit of "micro-organisation" here, make a double batch and then use the paste to make a quick prawn curry another day, or build it in to a great Laksa. It's a very useful little tub of flavour!

Recipe & Instructions


  • 1 tsp coconut/olive/rapeseed oil
  • 400g Turkey Steak, cut in to bite sized pieces
  • 2 garlic cloves
  • 2 large Onions (1 quartered 1 sliced thinly)
  • 1 red chilli
  • 5cm piece of ginger root
  • 250ml Chicken Stock
  • 50ml Coconut Cream
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • Lime - juice and zest
  • Small bunch of Coriander
  • Egg Noodles/Rice to Serve
  • Steamed Tenderstem Broccoli and mangetoute to serve

Serve 4

In a mini food processor, whizz up the chill, garlic, the quartered onion, the ginger, garam masala and coriander until a smooth paste has been made. Put the sliced onions in a wide saucepan with the oil and sweat to soften them. Turn up the heat and add the turkey to seal and brown. Add the paste and stir to cook through the spices and continue to cook the turkey. Add a splash of water at any time the pan starts to burn or stick. Add the stock and simmer for 10-12 minutes until the turkey is cooked through. Stir in the coconut cream, lime juice and zest and remove from the heat. Serve with noodles/rice and steamed vegetables with the coriander scattered over.

Nutritional Value

Calories Per Serving (without vegetables and noodles) - 226
Carbohydrate 8.2g
Protein 28.9g
Fat 9.8g