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Turkey curry recipe

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Ingredients

Turkey noodle curry

375 g g turkey steaks turkey steak
1 tbsp tbsp vegetable oil vegetable oil
1 ginger ginger
(peeled and cut into matchsticks)
2 jars jar Thai red curry sauce Thai red curry sauce
1 packs pack sugar-snap peas sugar-snap pea
1 packs pack pak choi pak choi
(quartered)
1 packs pack egg noodles egg noodle
120 ml ml water water

To serve

Red chillies Red chilli
(chopped)
coriander coriander
(roughly chopped)

Turkey noodle curry

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20 min
(29)

Method

This tasty turkey curry recipe is a great way of using up Christmas leftovers, but it’s something that can be enjoyed all year round using lean turkey steaks. If you prefer, serve over steamed rice instead of adding the egg noodles.

  1. Place a large wok or deep frying pan over a medium heat and add the oil, turkey and ginger. Fry until the turkey is cooked through, then add the curry sauce and cook for 5 minutes.
  2. Add the water to the pan, stir well and turn up the heat.
  3. Throw in the pak choi, peas and noodles and mix until thoroughly combined in the sauce.
  4. Cook over a medium heat for 5 minutes, or until warmed through and the leaves are beginning to wilt.
  5. Divide between bowls and top with sliced red chillies and coriander leaves.

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