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Donal Skehan
Chilli & Lemongrass Turkey Curry with Perfect Rice | DonalSkehan.com, A delicious, aromatic curry which can be adapted with chicken, prawns or whatever you fancy!
  • christmas

Chilli & Lemongrass Turkey Curry with Perfect Rice

January 04

A simple recipe I picked up in Vietnam. With a few aromatic ingredients you can transform your leftover turkey for an altogether different festive supper.

  • serves Serves 4
  • time 35 mins

Method

  1. 1. For the rice, place the grains in a large heavy bottomed saucepan with a lid. Add cold water and using your fingers swirl the rice to wash it. Drain the water and repeat two more times until the water becomes clearer. Drain completely and then top up with 600ml of water.
  2. 2. Bring to a steady boil and stir through to prevent the rice from sticking to the bottom. Lower the heat and bring to steady simmer. Continue to cook and stir until the water looks like it has been absorbed.
  3. 3. Place on a lid and cook on the lowest heat for 8 minutes. Remove from the heat and allow to sit for 8 minutes. Fluff up with a fork and recover until you are ready to serve.

  4. 4. For the curry, in a bowl, combine the lemongrass, chilli, garlic.
  5. 5. Heat the oil in a wok or a large non-stick frying pan over a high heat. Add the lemongrass mixture and stir fry for about 1 minute until fragrant. Then add the curry powder and stir-fry until aromatic. Add the turkey and sugar snap peas and stir-fry for 4 minutes until the pieces are completely coated.
  6. 6. Pour the chicken stock into the pan and stir in the sugar and fish sauce. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. Stir through half the herbs until just wilted.
  7. 7. Serve with rice and garnish with the herbs.

Ingredients

For the curry:

4 lemongrass stalks, finely chopped

2 red chilli, deseeded and finely chopped

4 garlic cloves, peeled and finely chopped

2 tbsp Thai fish sauce (Nam Pla)

400g cooked turkey meat, preferably dark meat, cut into bite-sized chunks

1 tbsp sunflower oil

2 tbsp curry powder

300ml chicken stock

2 tbsp caster sugar

100g sugar snap peas

Small handful of mint, basil and coriander leaves, to garnish

For the rice:

275g Thai jasmine long grain rice

You'll Need

Large heavy bottomed saucepan with a lid

Medium mixing bowl

Wok or a large non-stick frying pan

 

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While the chicken is bubbling away, get the rice on.  Rice can get people a little panicked but the easiest way to think about it is that it is 1 part rice to 2 parts cold water.  What I do is measure the rice in a glass and then use the glass to pour in the water, that way it’s easy to see the volume you need to add.

 

Add the rice and water to a pot, cover with a lid and simmer over a medium heat for about 15 minutes or according to the instructions on the packet.

 

Serve the chicken over the rice and give a generous sprinkle of spring onions and coriander.

 

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