Name: Turkey katsu curry
Total time: 1800 s
Yield: 1
Ingredients: 190 gram katsu curry paste; 1 tablespoon vegetable oil; 1 onion; 2 sweet potato jacket; 350 gram turkey; 1 tin coconut milk; 75 gram frozen garden peas

Step 1

Heat the oil (15 mL) in a deep, lidded frying pan. Fry the onion (1) and grated and diced sweet potatoes (2) for 5 minutes over a medium heat, until softened and golden.

Step 2

Add the turkey (350 g) and Katsu Curry Paste (190 g) and fry for 2-3 minutes to heat through.

Step 3

Add the coconut milk (1 tin) and 150 ml of water, then cover with a lid and simmer for 20 minutes, until the sauce is reduced and thickened. If it's looking too thick, add a little more water. Add the peas (75 g) and simmer for a further 5 minutes.

Step 4

Serve with lime wedges, fresh coriander and naan or cooked rice, as preferred.

Turkey katsu curry

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