Thai Yellow Turkey Curry with Brown Rice & Cashew Coconut Crunch

Serving size

1 person 2 people 4 people

Ingredients

1 tsp cumin seeds
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
10g toasted coconut chips
20g cashew nuts (Nuts)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
3 tbsp thai yellow curry paste

(lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
8 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
160g baby spinach
4 British turkey breasts
1 unwaxed lime
80g creamed coconut
240g green beans
2 onion

Allergens

Contains: Nuts, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	602Kcal
	489kJ	2520kJ
Fat	5.2g	27g
of which saturates	3.0g	15g
Carbohydrates	9g	45g
of which sugars	1.5g	7.9g
Protein	8.8g	45g
Salt	0.35g	1.8g
Fibre	2.6g	13g

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Prep in 10 High protein 1/3 daily fibre 7 plants Slow Cooker Family classics

Thai Yellow Turkey Curry with Brown Rice & Cashew Coconut Crunch

Prep time: 10 mins

Total time: 30 mins

Cuisine: Indonesian

Food group: Poultry

This creamy Thai-style curry is a bowlful of comfort. starring tender British turkey, simmering in a rich curry sauce, infused with fragrant spices. Dish up alongside fluffy brown rice, to soak up all the flavour, and finish with a crunchy cashew and coconut sprinkle, for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Boil a half-full kettle
Pull out a large lidded frying pan, a medium frying pan, a slow cooker (if using), a measuring jug, a sieve & a grater

Get started

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 5 mins on one side. Season with salt and pepper
Meanwhile, finely dice the onions. Trim and halve the green beans. Zest and halve the lime. Dissolve the creamed coconut in the jug with 400ml boiling water. Rinse the spinach
After 5 mins, flip the turkey, add the onion and cumin seeds, then cook for 5 mins more

Time to slow cook

Stir the ginger & garlic paste, Thai curry paste, green beans, tamari and half the lime zest into the pan. Cook for 1 min
Add the coconut mixture. Bring to the boil, then transfer to your slow cooker. Cook on low for 2-3 hours, until the sauce has thickened and the turkey is cooked through
If using the hob, pop a lid on the pan and simmer for 18 mins on medium, turning halfway, until the turkey is cooked through

Finishing touches

Heat the medium frying pan on medium heat. Once hot, add the cashews and cook for 1-2 mins, until turning golden. Add the coconut chips and cook for 1 min more. Add a pinch of lime zest, then remove from the pan and set aside
Reheat the frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
When the curry has 2 mins remaining, add the juice from half the lime and the spinach, and stir until wilted. Season with salt and pepper

Plate up

Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Once cooked, gently shred the turkey with two forks
Serve the turkey curry into bowls, with the rice alongside. Sprinkle with the cashew coconut mix and garnish with the remaining lime, cut into wedges