Red Thai turkey curry by Mark Gorton

Red Thai turkey curry by Mark Gorton

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Red Thai turkey curry

Red Thai turkey curry

A simple, quick recipe to use up leftover turkey – and give your tastebuds a spicy treat.

Preparation time: 5 minutes
Cooking time:
15 minutes


  • 1 tbsp corn or sunflower oil
  • 400ml tin coconut milk
  • 60g red Thai curry paste
  • 450g cooked RSPCA Assured labelled turkey, shredded
  • 100g sugar snap peas, halved
  • 100g baby sweetcorn, halved
  • 1 tsp fish sauce
  • 1 tsp palm or Fairtrade caster sugar
  • 1 tin bamboo shoots, drained
  • 3 spring onions, shredded
  • jasmine or sticky rice, to serve
  • coriander, to garnish


Heat the oil in a wok or deep frying pan and add 1 tbsp coconut milk.

Add the red curry paste and mix for about 3 minutes until the aromas fill the kitchen.

Add the turkey, sugar snap peas and baby sweetcorn, then stir to coat with the paste.

Add in the fish sauce, sugar and remaining coconut milk and simmer for about 6 minutes or until the turkey is heated through.

Add the bamboo shoots and continue to simmer for a further 5 minutes. Serve the red Thai curry topped with shredded spring onion alongside jasmine or sticky rice and garnished with a sprig of coriander.

Recipe:  The Freedom Food Celebrity Recipe Collection

Current rating: 3 stars Rate this recipe