Cambodian Turkey Curry

FacebookTwitterPinterestShare

Cambodian Turkey Curry

This Cambodian Turkey Curry is the business. Ok, so turkey may not be a common ingredient in Cambodian cookery... in fact it's probably not used at all but let's face it, we all get bored of chicken every now and again, right?

Cambodian turkey curry recipe
Category

Some folks don't like turkey unless it’s on Christmas Day or at Thanksgiving for our US friends because it's often quite dry and lacking in flavour. However, this curry is tasty, meaty, juicy and hopefully it will change your opinion about turkey if you're currently not a fan.

One of the best things about Cambodian cookery is that the dishes are extremely fragrant as the lemongrass, ginger, garlic and lime in this curry make it very light and it won’t sit on your stomach like some heavier, tomato-based curries that you may have made in the past. Traditional Cambodian curries often use galangal and shrimp paste which are quite hard to come by in the UK so we’ve omitted them from this recipe to make it easier for you to make. We think it tastes just as good without them anyway.

More good news is that the macros and calories for this dish are also very good. A serving is less than 300 calories so it's a great healthy option for anyone who wants a lower calorie meal yet it still packs 39g of protein. Hopefully you'll enjoy making and eating this one as much as we did!

Nutrition Facts

Servings 3


Amount Per Serving
Calories 280
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 15g5%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields3 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Paste
 20 g ginger
 6 lemon grass
 1 tbsp lime juice
 1 red chilli, deseeded and chopped
 20 g garlic
 1 tbsp apple cider/white wine/rice vinegar
Curry
 1 tsp coconut oil
 500 g chopped turkey breast
 200 ml coconut milk
 200 ml chicken stock
 1 tsp sugar
 handful of chopped green beans
 lime wedges (optional)
1

To make the Cambodian curry paste you'll need to blitz the paste ingredients in a blender until you have a smooth consistency. Once blended, set aside

2

Heat the coconut oil in a pan on a high heat and add the turkey and cook until brown. Once cooker remove from the pan and set aside

3

Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 Minutes more

4

Add the turkey back to the pan along with the coconut milk, stock and sugar

5

Reduce heat and simmer for 20 Minutes until thickened. Throw a handful of chopped green beans into the curry 5 minutes before the end of cooking

6

Serve

Cambodian Turkey Curry Recipe | #turkeyrecipe #cambodianfood #yum

Ingredients

Paste
 20 g ginger
 6 lemon grass
 1 tbsp lime juice
 1 red chilli, deseeded and chopped
 20 g garlic
 1 tbsp apple cider/white wine/rice vinegar
Curry
 1 tsp coconut oil
 500 g chopped turkey breast
 200 ml coconut milk
 200 ml chicken stock
 1 tsp sugar
 handful of chopped green beans
 lime wedges (optional)

Directions

1

To make the Cambodian curry paste you'll need to blitz the paste ingredients in a blender until you have a smooth consistency. Once blended, set aside

2

Heat the coconut oil in a pan on a high heat and add the turkey and cook until brown. Once cooker remove from the pan and set aside

3

Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 Minutes more

4

Add the turkey back to the pan along with the coconut milk, stock and sugar

5

Reduce heat and simmer for 20 Minutes until thickened. Throw a handful of chopped green beans into the curry 5 minutes before the end of cooking

6

Serve

Cambodian Turkey Curry