Turkey jungle curry
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Turkey jungle curry
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
212Kcal
Fat
7gr
Saturates
2gr
Carbs
16gr
Sugars
8gr
Fibre
5gr
Protein
21gr
Salt
0.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp Thai fish sauce
- 1 tsp light brown soft sugar
- 200g baby aubergines, in 2cm chunks
- 100g new potatoes, quartered
- 1 x 225g tin bamboo shoots
- 200g cooked turkey, shredded
- 175g mixed baby corn and mangetout
- steamed rice, to serve
For the curry paste
- 1-2 bird eye chillies
- 2cm piece of ginger, chopped
- 2 lemongrass stalks, chopped
- 4 shallots, chopped
- 4 garlic cloves
- 4 dried kaffir lime leaves
- ½ tsp shrimp paste
- 1 tbsp groundnut oil
Step by step
Get ahead
Make the paste a few hours ahead, cover and chill
-
Blitz the curry paste ingredients in a blender with 3 tablespoons of water until smooth.
- Heat the oil in a heavy-based pan. Add the curry paste and stir-fry for 2 minutes. Reduce the heat to medium and add 500ml water. Stir well.
- Add the fish sauce and sugar. Cook for 2 minutes. Add the aubergine and potatoes, and cook for 6-8 minutes, or until they start to soften. Add the bamboo shoots and turkey, simmer for 5 minutes. Then add the baby corn and mangetout, and simmer for a further 3-4 minutes until the veg are tender. Serve with rice.
