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