Tag Archives: coconut milk

Red Thai Turkey Curry ………… to Spice Up the Festive Season!

We are fortunate living here in Portugal that delicious ‘plumptious’ turkeys are readily available all year round and at very affordable prices. Before I go further – apologies to all English language purists for the neologism- I just think my word aptly evokes a scrumptiously, succulent and plump bird! And, as the festive season approaches, that is exactly what we want at Christmas time, a ‘plumptious’ bird with which to celebrate!! With the traditional Christmas day meal lovingly and painstakingly prepared, cooked to perfection and devoured in minutes, we are often left with sufficient meat for at least another meal or a mound of dull, dry turkey sandwiches. But ….. hold your horses (or turkeys, in this case), I have a spicy proposition to put to you! Try my Red Thai Turkey Curry – it’s simply delicious and so amazingly easy to make. As it cooks, the aromas are sensational and the spice combination will add an exotic dimension to your holiday menus. I have used a red Thai paste for this recipe because my family like their curries hot! If your preference is for something milder, reduce the amount of red paste or try a yellow Thai paste. A ‘dollop’ of plain yogurt or sour cream, on the side, is also a good companion.

Strip your festive bird of meat or, if you can’t wait for the Christmas day remains, buy a turkey leg or breast and cook it slowly, in a litre of chicken stock which will keep it succulently moist. Cover the roasting pan with foil and place in the oven at 170 degrees centigrade for 90/100 minutes. Cooked through thoroughly so as to avoid the ‘turkey’s revenge! Strip the meat from the bone, or cube the breast, and set aside. By using a shop bought paste, it makes this dish so simple and quick to prepare – and having slaved over a hot oven for hours on Christmas morning – why not? Just choose a good quality brand like Blue Elephant!

Red Thai Turkey Curry

Prep Time: 20 Mins Cooking Time: 40 Mins Total Time: 1 Hour


  • 3 tbsp olive oil
  • Salt and pepper
  • Turkey meat (approx. 200g per person)
  • 1 small red onion, sliced
  • 3 cloves of garlic, sliced
  • 500g sweet potatoes, cubed
  • 1 sweet red pepper, sliced
  • 1 sweet yellow pepper, sliced
  • 1 leek, sliced
  • 100g small cherry tomatoes
  • 70g Thai red curry paste
  • 2 x 400ml tins full fat coconut milk
  • Chopped fresh coriander to garnish
  • Chopped Spring onions to garnish (optional)
  • A generous handful of Cashew nuts


  1. In a large frying pan or wok, add and heat the olive oil.
  2. Add the onion and garlic and season.
  3. Gently fry the onion and garlic for 2/3 minutes, then add the curry paste. Combine with the oil.
  4. Add all the vegetables, coating them with the oily paste.
  5. Add the coconut milk and simmer for approximately 20 minutes, until all vegetables are cooked.
  6. Add the turkey meat and cook for a further 10 minutes to heat through.
  7. Serve with rice and garnish with the coriander, chopped Spring onions and Cashew nuts.