Malaysian Style Turkey Curry

This is a great way of using up leftover turkey. It is best to use the brown meat from the drumstick and thigh. However the sauce can be used to cook raw chicken or prawns. Just add the chicken or prawns a little earlier and cook over a low heat until the meat is cooked through.

You will probably only use about half the paste in this recipe and so keep the rest to make a curry another day. You could vary it by adding a tablespoon or two of peanut butter to the sauce with the coconut milk. If you don’t want to make the curry paste buy some thai green curry paste and add the fish sauce and curry powder to it.

Cookery school students learning how to make curry


For the curry paste
½ tbsp Cumin Seeds (or ¼ tbsp ground cumin)
1 tbsp Coriander Seeds (or ½ tbsp ground coriander)
4 large cloves Garlic
2 tbsp peeled and chopped fresh root ginger
2 – 3 green chillies, roughly chopped (leave the seeds in if you like it hotter)
2 shallots, roughly chopped
1 tbsp ground turmeric
3 kaffir lime leaves or the grated zest of 2 limes
1 stalk lemongrass, outer leaf removed and sliced
1 ½ tbsp fish sauce
1 tbsp Curry Powder (or Garam Masala)
1 tbsp water
For the Curry
2 tbsp sunflower oil
2 red peppers, seeded and chopped into chunks
2 large shallots, sliced
100g curry paste
1/2 tbsp palm sugar or soft brown sugar
400mls chicken stock
1 x 400ml can coconut milk
250g potatoes, peeled and chopped
150g carrot, peeled and chopped
3 Kaffir Lime Leaves, crushed or sliced (or grated zest of 2 limes)
Juice of 2 limes
1 – 2 tbsp fish sauce
500g leftover turkey, stripped from the carcass (try to use the brown meat if possible as it won’t fall apart so much)
A good handful of fresh coriander, chopped



Yield – 4 Servings


For the curry paste:

1. In a dry small frying pan or saucepan gently toast Cumin and Coriander seeds until they are fragrant. This will take about 2 minutes (if using ground spice do the same thing but keep an eye on them and don’t let them burn)
2. Using a small food processor bowl grind the seeds together until they are breaking up. Then add the rest of the ingredients and process until smooth, pushing the paste down the sides of the bowl every now and again. Store in a covered container in the fridge. It will keep for about 5 days. You can also freeze it in batches but use within two months as it tends to lose its flavour after that.

For the curry:

1. Put the oil in a large frying pan or saucepan. Add the peppers and shallots and cook over a medium heat for 2 minutes until just beginning to soften.
2. Add the curry paste and stir fry for another 2 minutes. Add the sugar and mix well. Pour over the stock and coconut milk. (if you are adding peanut butter add it now). Stir well and bring up to the boil. Add the potatoes, carrots and lime leaves. Bring back up to the boil and simmer for about 20 minutes or until the vegetables are cooked. If the sauce reduces too much add water.
3. Once the vegetables are nearly cooked add the turkey (or other meat if using)
4. Heat through and add the lime juice and fish sauce to taste. Add half the coriander and mix in. Taste and add more fish sauce or lime juice to balance the flavour. Serve with more coriander on top. It can be served with steamed jasmine rice or rice noodles.

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