Turkey Curry

Makes 4 servings


  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon yellow curry paste
  • 1 cup coconut milk
  • 1 cup turkey or chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • Pinch of turmeric
  • 2 cups cubed cooked turkey thigh meat
  • 1/4 cup thinly sliced basil
  • 1/4 cup thinly sliced cilantro leaves
  • 2 cups cooked sticky rice, for serving


  1. Heat the oil in a small saucepan over moderate heat. Add the shallot, garlic, and curry paste and cook until fragrant, about 20 seconds. Stir in about 3 tablespoons of the coconut milk. Allow to bubble for 1 minute, and add the remaining coconut milk, turkey stock, fish sauce, sugar, and turmeric. Stir again and simmer for an additional 5 minutes to blend the flavors.
  2. Add the turkey and bring to a simmer. Cook until the turkey is warmed through, about 4 minutes.
  3. Evenly divide the rice between four bowls and top with the curry. Garnish with basil and cilantro before serving.

Note: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to 1/3 cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to a boil.

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