Thai red turkey curry

Thai red turkey curry

Start the week with this quick and simple curry – it’s ready in no time.

By , 21 September 2015

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Thai red turkey curry
  • 25 Mins
  • Serves: 4
  • Price: £2.35 per serving
Nutritional Info
Each 467g serving contains
  • Energy

    3174KJ

    758KCAL

    38%
  • Fat

    27.2g

    high

    39%
  • Saturates

    16g

    high

    80%
  • Sugars

    8.5g

    low

    9%
  • Salt

    0.9g

    low

    14%
of your reference intake.
Typical energy values per 100g: 680kJ/162kcal.
Ingredients
  • 1 tbsp sunflower oil
  • 600g turkey steaks, cut into bite-sized pieces
  • 2cm piece fresh root ginger, peeled and grated
  • 2-3 tbsp Asda Thai Red Curry Paste
  • 400ml can coconut milk
  • 2 carrots, peeled and cut into batons
  • 200g pack green beans, trimmed
  • 1 lime, zest and juice of
  • 2 tbsp chopped fresh coriander
  • 300g cooked white rice, to serve
Method
  • Heat the oil in a large saucepan and cook the turkey in batches until lightly coloured on all sides. Remove each batch when cooked and set aside. Add the ginger and the Thai curry paste to the pan and stir over a medium heat for 2-3 minutes until the fragrance comes off. Add the coconut milk and stir well.

  • Add the carrots and green beans, then return the turkey to the pan along with any juices that have run out. Cover and simmer for 10 minutes, stirring occasionally.

  • Stir in the lime and coriander. Season and serve with the rice.