Thai Red Turkey Curry

By Marcin · Serves 4 · 65 min

Ingredients

• 750g turkey breast fillets
• Thai red curry paste
• Coconut milk
• Lemongrass
• Coriander
• Ginger
• Garlic
• Chilli
• Lime leaf
• Aubergine/eggplant
• Red pepper
• Neutral oil
• Fish sauce or soy sauce
• Sugar or honey
• Salt
• Lime or lemon

Instructions

1. Slice turkey into thin strips or bite-size chunks.
2. Cut aubergine into medium chunks, salt lightly, leave 10 minutes, then pat dry.
3. Slice red pepper into strips.
4. Remove tough outer layer from lemongrass, use lower pale section only, slice finely or bash.
5. Finely chop or grate ginger.
6. Finely chop garlic.
7. Slice chilli thinly.
8. Tear lime leaves slightly with hands.
9. Reserve coriander stalks for cooking and leaves for garnish.
10. Heat carbon steel pan on medium-high heat and add 1-1.5 tbsp neutral oil until shimmering.
11. Add aubergine chunks and cook for 6-8 minutes, stirring occasionally, until golden with softened interior. Remove and set aside.
12. Add tiny bit more oil if needed. Add turkey in batches, cook 2-3 minutes just until lightly colored outside. Remove and set aside.
13. Lower heat to medium. Add garlic, ginger, lemongrass, chilli, and coriander stalks. Cook about 1 minute.
14. Add 2-3 tablespoons red curry paste and fry for 1-2 minutes until fragrant and slightly darker.
15. Add about half the coconut milk and stir well. Let bubble gently for 2 minutes.
16. Add remaining coconut milk. Add water if too thick.
17. Add aubergine, red pepper, and lime leaves back to pan. Simmer for 5 minutes.
18. Add turkey and juices back to pan. Simmer gently for 3-5 minutes.
19. Taste and adjust flavoring: add 1-2 tsp fish sauce or soy sauce, optional 1 tsp brown sugar or honey, optional squeeze of lime.
20. Turn heat off. Add fresh coriander leaves and optional coconut milk drizzle.
21. Serve with jasmine or basmati rice.