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    Red Thai Turkey Curry and Lemon Grass Rice

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    Red Thai Turkey Curry and Lemon Grass Rice

    Better than a takeway.

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 700g free range turkey breast fillets
    • 250g pack Waitrose Baby vegetable medley (carrots, baby corn, mangetout)
    • 4tsp Bart Red Thai curry paste
    • 165ml light coconut milk
    • 2 tbsp light brown soft sugar
    • juice of ½ lime
    • 275g Tilda Thai Jasmine Rice
    • 2 lemon grass stalks
    • Fresh Coriander leaves for garnishing


    1. Preheat the oven to 180C, gas mark 4. Cut each fillet into 2 cm strips and divide among 4x30 cm squares of kitchen foil. Bring the sides up slightly to make a boat-shaped parcel.
    2. Trim the carrots and cut lengthways into thin slices. Drop into a pan of boiling water and cook for 1 minute. Drain. Cut the baby corn in half lengthways. Mix together the curry paste, coconut milk, sugar and lime juice.
    3. Divide the carrots, baby corn and mangetout between the parcels. Spoon equal amounts of curry sauce into each. Seal the parcels. Place in a shallow baking dish and bake for 30 minutes until the turkey is cooked with no pink meat.
    4. Meanwhile, wash the rice in a sieve under cold running water. Slit open each lemon grass stalk lengthways, then cut each one into 3 pieces. Drain the rice, then place in a medium-sized non-stick pan with the lemon grass pieces, a pinch of salt and 525ml boiling water. Bring to the boil, stir once then cover and cook over a low heat for 12 minutes. Turn off the heat and leave to rest for 2-3 minutes.
    5. Pile the rice into 4 bowls. Open the parcels, spoon the curry from each one on top, garnish with coriander and serve.

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    Cook's tips

    Use free range chicken breast fillets instead of turkey, if you prefer. For a midler taste, subsitute the red thai curry paste for yellow or green.

    Drinks recommendation

    Leitz Rudesheismer Rosengarten Riesling Kabinett 2007 Rheingau, Germany, is off-dry, with refreshing minerality that suits flavoursome light foods. It's also relatively low in alcohol at 8.5 per cent alcohol by volume (abv).


    Average user rating

    4 stars