Rendang turkey curry recipe
Packed with Asian spices and fresh chilli, this Indonesian curry is perfect for a cosy autumn night in. Rendang curry paste is deeply aromatic, made using chilli, lemongrass and ginger, and pairs wonderfully with both meat and fish. For a new family favourite, stir through creamy coconut milk, chunky veg and tender turkey breast and serve with coriander-topped rice and greens.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 443 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely sliced
- 1 small aubergine, cut into 1cm chunks
- 3 tbsp rendang curry paste from a jar (or see tip, below)
- 300ml light coconut milk
- 1 tsp soft light brown sugar
- 2 tsp tamari
- 400g pack turkey breast fillets, cut into 2.5cm chunks
- 220g green beans, trimmed
- 250g basmati rice, cooked to pack instructions, to serve
- 1 red chilli, finely sliced
- 10g fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1870kJ 443.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 59.9gProtein 32.0gFibre 3.1g
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- Heat the oil in a large, lidded frying pan over a medium heat and add the onion and aubergine. Cover and cook for 8-10 mins until softened. Add the curry paste and fry, uncovered, for 3 mins. Stir in the coconut milk, 100ml water, the sugar and tamari. Bring to the boil, then reduce the heat and simmer for 10 mins until slightly thickened.
- Add the turkey and simmer for 8-10 mins until cooked through and the sauce has thickened.
- Meanwhile, boil the beans for 6-8 mins until tender; drain. Divide the rice between 4 plates, spoon over the curry and serve with the beans. Scatter over the chilli and coriander.
- Tip: For DIY rendang paste, blitz 1 onion with 3 garlic cloves, 25g ginger, 1 red chilli, ½ tsp ground cumin, ½ tsp turmeric and 1 tsp ground coriander.
- See more Curry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
