Turkey curry with mange-touts

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 523 Kcal, 36g Protein, 58g Carbohydrates, 14g Fat


  • Curry
  • a little sunflower oil
  • 1 leek (approx. 150 g), cut lengthwise into quarters and then into pieces approx. 5 cm long
  • 450 g thin turkey schnitzel, cut crosswise into strips approx. 1.5 cm wide
  • 2 garlic clove, finely chopped
  • 2 sticks lemongrass, outer leaves set aside, core finely chopped
  • 2 tbsp red curry paste
  • 2.5 dl coconut milk
  • 2 dl water
  • 1 tbsp cane sugar
  • 1 tsp turmeric
  • 3 tbsp fish sauce
  • 200 g baby mange-touts
  • salt, to taste
  • 125 g baby corn cobs, cut in half lengthwise and crosswise
  • Rice
  • 200 g perfumed rice
  • 6 dl water
  • lemongrass, set aside
  • 0.5 tsp salt

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  • Curry

    Heat the oil in a wok or a wide-bottomed frying pan. Stir fry the turkey strips in batches for approx. 3 mins., remove, cover and set aside. Add a little more oil if necessary, add the leek, garlic and lemongrass, stir fry for approx. 1 min., add the curry paste and cook briefly. Mix the coconut milk and water well, pour in, bring to the boil and reduce the heat. Add the cane sugar, fish sauce and turmeric, mix well. Add the mange-touts and sweetcorn. Cook the vegetables, uncovered, for approx. 15 mins. until just soft. Return the meat to the pan, mix, heat gently and season with salt.
  • Rice

    Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the water to the boil with the rice, salt and lemongrass leaves and cook over a medium heat for approx. 5 mins. Leave to infuse over a very low heat for approx. 15 mins. Separate the rice with a fork. Remove the lemongrass leaves. Serve the fragrant rice with the turkey curry.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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