Thai red turkey curry

17.12.16 Meal Recipes

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Laura Agar Wilson, owner of blog Wholeheartedly Healthy, is a health coach, wellbeing writer and recipe developer. In the season of many turkey dinners, Laura serves us up a tasty roast alternative. Not only is this Thai red curry recipe simple and warming in the cold weather, but it's wholeheartedly delicious too...

This curry is a great way to use leftover Christmas turkey or can just as easily be made with chicken. It’s rich in protein and when served with brown rice, it has a good amount of fibre too. Leftovers will keep in the fridge for up to three days as well.


  • Approximately 400g of cooked turkey or chicken (you could also use the same amount of fresh boneless chicken thighs)
  • 1 tablespoon of coconut oil
  • 3 tablespoons of Thai Red Curry Paste
  • 2 inch piece of fresh ginger root
  • 1 can of coconut milk
  • 80g of mangetout
  • Fresh coriander to serve
  • Brown rice to serve


Heat the tablespoon of coconut oil in a large pan or wok over a medium heat. Peel and finely chop or grate the ginger, then add it to the pan with the curry paste and fry for 2-3 minutes.

Add the turkey meat and stir to coat in the curry spices. Add the can of coconut milk and then bring the mixture to a simmer for 10 minutes.

Then add the mangetout and cook for a further 5 minutes.

Serve with warm brown rice and roughly chopped fresh coriander on top.

For more healthy recipe ideas, see Laura’s blog, Wholeheartedly Healthy

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