Tuesday 20 February 2018

Turkey and Squash Thai Green Curry

Donal Skehan

This recipe is full of fantastic colour and flavour. You can adapt it quite easily by replacing the turkey with ham, fish or prawns. Serves four to six.

you will need

1 tbsp rapeseed oil

1 large onion, roughly diced

3 cloves garlic, finely chopped

3 tbsps Thai green curry paste

400ml coconut milk

250ml chicken stock

1kg butternut squash (about 1 squash) peeled, deseeded and chopped into 1in cubes

200g leftover turkey

300g basmati rice


Place a medium-sized pot over a medium-high heat and add the oil. Add the onion and garlic and fry for five minutes until softened, then add the curry paste and stir-fry for a further minute.

Now add the coconut milk, stock and squash and bring to the boil.

Reduce the heat and simmer for 15 minutes until the squash is tender. Mix through the leftover turkey and the curry is ready to serve. Serve straight away with warm rice.

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