Thai-style turkey, spinach and roast potato curry

Thai-style turkey, spinach and roast potato curry

https://www.coop.co.uk/recipes/thai-style-turkey-spinach-and-roast-potato-curry

Fridge full of turkey? Look no further than this creamy curry

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    19%
    1566kj 373kcal
  • Fat
    Low 19%
    3.9g
  • Saturates
    Low 19%
    3.9g
  • Sugar
    Low 12%
    10.7g
  • Salt
    Low 18%
    1.09g

% of adult’s reference intake | Carbohydrates per serving : 11g

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Ingredients

  • 1 tbsp rapeseed oil
  • 1 large red onion, chopped
  • 2 mixed peppers, chopped
  • 125g pack Co-op baby corn, halved lengthways
  • 2 tbsp Co-op Thai red curry paste
  • 2 tbsp Co-op smooth peanut butter
  • 200ml can Co-op Thai light coconut milk
  • 400g leftover roast potatoes, or frozen roast potatoes cooked according to pack instructions
  • 250g leftover roast turkey, cut into 3cm pieces, or 2 x 120g packs Co-op Irresistible butter basted turkey breasts, chopped
  • 400ml vegetable stock, made with 1 reduced-salt stock cube
  • ½ x 125g pack Co-op British baby spinach
  • 1 red chilli, thinly sliced (optional)
  • Rice, to serve (optional)

Method

  1. Heat the oil in a large, deep-sided frying pan over a high heat
  2. Add the onion and fry for 2-3 mins, until beginning to colour
  3. Add the pepper and baby corn, and cook for a further 1-2 mins
  4. Reduce the heat to medium-low, stir in the curry paste and cook until fragrant
  5. Add the peanut butter and stir until everything is well coated
  6. Stir in the coconut milk
  7. Halve or quarter any large potatoes and add to the pan along with the turkey
  8. Pour in the stock
  9. Bring to a simmer, reduce the heat until just bubbling and cook for 10-15 mins, until the vegetables are tender
  10. Stir through half the spinach until wilted
  11. Divide between bowls, add the remaining spinach, plus the sliced chilli, if using, and serve with rice, if you like

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