Home

Red Thai Turkey Curry

ingredients

serves: 4
1 - 2 tbsp red curry paste
1 lb (450 g) turkey, cooked, cut into large chunks
1 large onion, finely sliced
1 tbsp sunflower oil
1 x 400 ml (14 fl oz) tin coconut milk
110 g (4 oz) tinned tomatoes, chopped
2 sweet potatoes, peeled and cut into 2.5 cm (1inch) chunks
1 cup (225 g) 1/2 lb sugar snap peas
110 g (4 oz) bamboo shoots
2 tsp fish sauce
1 tbsp runny honey or palm sugar if available
1 tbsp basil, chopped
3 tbsp Greek yogurt or low fat fromage frais
salt and freshly ground black pepper

to serve

Thai jasmine rice or rice noodles

method

1. Cook the onion in the sunflower oil for 12- 5 minutes or until very soft, add the curry paste and fry over a medium heat for a minute or so.

2. Add the coconut milk and tomatoes, bring to the boil and add the potatoes, simmer over a low heat for 15-20 minutes or until the potatoes are tender.

3. Add the peas, bamboo shoots, fish sauce and honey; continue to cook for a further 2-3 minutes.

4. Add the turkey, basil and yogurt, heat gently, stirring occasionally for 4-5 minutes or until the turkey is very hot, do not allow the mixture to boil rapidly, the turkey will toughen and the yogurt will separate. Season to taste with salt and pepper.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved