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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.

  • time 35 mins
  • serves Serves 4
Method
  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. 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. 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. For the curry, in a bowl, combine the lemongrass, chilli, garlic.
  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. 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. Serve with rice and garnish with the herbs.

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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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Fragrant Thai Chicken Stew

March 15

This is very similar to a Thai green curry but it’s a lot lighter in terms of spices, sticking mainly with the fresh ingredients like ginger and lemongrass. I use Kaffir lime leaves here, which some supermarkets carry in the herb section, Asian markets are also bound to have them. Improvise with finely grated zest of lime. If you haven’t used lemongrass before it’s a fantastic little ingredient which is responsible for giving this dish that wonderful light and fragrant flavour. To prepare, slice off the woody ends and the root, you should be left with about 2-3 inches. If you don’t have a food processor, just chop the paste ingredients until they’re as fine as you can get them.

 

 

In small handblender blitz the ginger, lime leaves, garlic, red chilli and lemon grass until finely chopped.

 

Heat a frying pan over a high heat and add a little sunflower oil.

 

Season the chicken pieces and brown off in the pan until you have a nice golden colour on either side.

 

Remove the chicken pieces from the pan and place on plate with some kitchen paper.

 

Pour the remaining oil and scrape any crispy bits into a medium sized high sided pot and place over a medium high heat.

 

Add in the blitzed ingredients and stir-fry for 2-3 minutes until the they release lots of great fragrant smells!

 

Add the chicken back in along with the coconut milk and fish sauce.

 

Cook over a gentle heat for 10 minutes until the sauce has reduced a little and the chicken is thoroughly cooked through.

 

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.

 

Devour the dinner! 🙂