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Red Thai Turkey Curry by Mark Gorton


  • 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.

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

Recipe:  The Freedom Food Celebrity Recipe Collection

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