Thai red turkey curry Recipe

Thai red turkey curry Recipe

thai red curry

Created by chef and author Dean Edwards, this spicy Thai red curry is made with refreshing light coconut milk and vibrant red chilli, and is a delicious way of using up any leftover turkey from Christmas day. Serve with rice for a hearty Boxing Day meal. 


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 4 garlic cloves, crushed
  • thumb-sized piece ginger, peeled and grated
  • 2 tbsp red Thai curry paste
  • 1 x 400g tin low fat coconut milk
  • 300ml (1/2pt) chicken stock
  • 600g (1lb) shredded cooked turkey
  • 150g (5oz) fine green beans, halved
  • 1-2 tbsp soy sauce
  • 1-2 limes, juiced, plus extra wedges to garnish
  • 1 tbsp brown sugar
  • small bunch fresh coriander, to garnish
  • 1 red chilli, seeded and sliced to garnish
  • rice, to serve


  • Heat the oil in a large pan over a low heat. Add the onion, garlic and ginger and fry until softened, about 5-10 minutes. Add the curry paste and cook for a further 2 minutes. Pour in the coconut milk and stock and bring up to a gentle simmer.
  • Add the shredded turkey to the pan and cook for 10 minutes, then add the beans and continue to cook for another 5 minutes. Balance out the flavours in the dish by adding the soy sauce with the lime juice and brown sugar to taste.
  • Garnish with some fresh coriander, red chilli and a wedge of lime and serve with some cooked Thai rice.


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