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 Red Turkey Curry with Zesty Sweet Potato Mash
Introducing: Thai-inspired sweet potato mash. Mixed with fresh lime, coriander and honey, it's just the thing for some weeknight zing! It pairs perfectly with British turkey mince, simmered in a velvety, red curry sauce. Just add spinach for your vibrant veg.
High protein
5 plants
Serving size
Ingredients
- 1 unwaxed lime
- 600g British turkey breast mince
- 200g baby tomatoes
- 200ml coconut milk (Coconut, Water)
- 2 sweet potato
- 25g honey
- 1 handful of fresh coriander
- 1 chilli
- 1 onion
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 160g baby spinach
Nutritional Information
Calories: 488
Protein: 40g
Carbs: 52g
Fat: 15g
Thai Red Turkey Curry with Zesty Sweet Potato Mash
Introducing: Thai-inspired sweet potato mash. Mixed with fresh lime, coriander and honey, it's just the thing for some weeknight zing! It pairs perfectly with British turkey mince, simmered in a velvety, red curry sauce. Just add spinach for your vibrant veg.
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Cooking Instructions
Before you start
- Bring a saucepan filled with salted water to a boil
- Pull out a sieve, a peeler, a masher, another large saucepan & a measuring jug
Cook the sweet potatoes
- Roughly chop the sweet potatoes into 1cm chunks (peel optional), then add to the saucepan with the boiling water
- Simmer for 10-12 mins, until soft, then drain and return to the pan
Build the curry
- Finely dice the onion
- Heat the other large saucepan with 2 tsp oil on medium-high heat. Once hot, add the onion, turkey mince, and whole tomatoes to the pan
- Cook for 5 mins, breaking the turkey up with a wooden spoon, until golden brown. Add the curry paste, and cook for 2 mins
- Add the coconut milk and 50ml water. Simmer for 7-10 mins, until the sauce had thickened slightly and the turkey is cooked
Make the mash
- Meanwhile, deseed and finely dice the chilli. Halve the lime. Roughly chop the coriander
- Once the sweet potatoes are cooked and drained, mash them with the honey, chilli (to taste), a squeeze of lime juice and half the coriander. Season with salt and pepper
Last bits
- Rinse the spinach, then stir into the curry, along with the remaining coriander and a squeeze of lime juice (to taste)
- Cook for 1-2 mins, until wilted
- If necessary, add a splash of water to loosen the sauce, then season to taste with salt and pepper
Plate up
- Serve the mash into bowls alongside the curry. Garnish with the remaining lime, cut into wedges
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