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Rendang turkey curry recipe
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49 ratings
Packed with Asian spices and fresh chilli, this Indonesian curry is perfect for a cosy autumn night in. Rendang curry paste is deeply aromatic, made using chilli, lemongrass and ginger, and pairs wonderfully with both meat and fish. For a new family favourite, stir through creamy coconut milk, chunky veg and tender turkey breast and serve with coriander-topped rice and greens. See method
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely sliced
- 1 small aubergine, cut into 1cm chunks
- 3 tbsp rendang curry paste from a jar (or see tip, below)
- 300ml light coconut milk
- 1 tsp soft light brown sugar
- 2 tsp tamari
- 400g pack turkey breast fillets, cut into 2.5cm chunks
- 220g green beans, trimmed
- 250g basmati rice, cooked to pack instructions, to serve
- 1 red chilli, finely sliced
- 10g fresh coriander, roughly chopped
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1870kj
443kcal
22%
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Fat
10g
14%
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Saturates
5g
25%
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Sugars
6g
7%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 59.9g
Protein 32g
Fibre 3.1g
Method
- Heat the oil in a large, lidded frying pan over a medium heat and add the onion and aubergine. Cover and cook for 8-10 mins until softened. Add the curry paste and fry, uncovered, for 3 mins. Stir in the coconut milk, 100ml water, the sugar and tamari. Bring to the boil, then reduce the heat and simmer for 10 mins until slightly thickened.
- Add the turkey and simmer for 8-10 mins until cooked through and the sauce has thickened.
- Meanwhile, boil the beans for 6-8 mins until tender; drain. Divide the rice between 4 plates, spoon over the curry and serve with the beans. Scatter over the chilli and coriander.
Tip: For DIY rendang paste, blitz 1 onion with 3 garlic cloves, 25g ginger, 1 red chilli, ½ tsp ground cumin, ½ tsp turmeric and 1 tsp ground coriander.
See more Curry recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.