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Sainsbury's magazine

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Turkey jungle curry

  • Serves 4
  • Prep 10 mins
  • Total time 30 mins
5.0/5 rating (3 votes)
Turkey jungle curry
Turkey jungle curry

step by step

  • 1Blitz the curry paste ingredients in a blender with 3 tablespoons of water until smooth.
  • 2Heat 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.
  • 3Add 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.
  • Recipe photograph by Martin Poole

Get ahead

Make the paste a few hours ahead, cover and chill

You will need

  • 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

+ Nutritional Information