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.
Thai Yellow Turkey Curry with Brown Rice & Cashew Coconut Crunch
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.
Prep in 10
High protein
1/3 daily fibre
7 plants
Slow Cooker
Family classics
Serving size
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
Nutritional Information
Calories: 602
Protein: 45g
Carbs: 45g
Fat: 27g
Thai Yellow Turkey Curry with Brown Rice & Cashew Coconut Crunch
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.
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Cooking Instructions
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
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