Turkey Katsu Curry with Brown Rice Noodles, Green Beans & Pickled Carrot

Serving size

1 person 2 people 4 people

Ingredients

1 head of broccoli
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
4 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
2 unwaxed lime
15g creamed coconut
2 carrot
4 tbsp katsu curry paste

(Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
240g green beans
200g brown rice noodles

(Brown Rice Flour, Water)
600g British turkey strips

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	509Kcal
	419kJ	2131kJ
Fat	2.7g	14g
of which saturates	1.1g	5.3g
Carbohydrates	11g	55g
of which sugars	2.3g	12g
Protein	8.5g	43g
Salt	0.29g	1.5g
Fibre	1.9g	9.8g

Back

High protein 1/3 daily fibre New 7 plants Low sat fat Family favourite Big appetites

Turkey Katsu Curry with Brown Rice Noodles, Green Beans & Pickled Carrot

Prep time: 15 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Poultry

This crowd-pleasing katsu curry will be a hit with the whole family. We're talking tender British turkey, coated in a fragrant blend of spices and simmered in a creamy katsu sauce, along with nutty green beans and vibrant broccoli. Brown rice noodles soak up all the flavour. Vibrant pickled carrot ribbons add the perfect crunch. Clean plates guaranteed!

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

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl, a measuring jug & a sieve

Do the prep

Halve the limes. Peel one carrot into ribbons. Add the ribbons to the medium bowl with the juice from a lime. Set aside to pickle
Trim the green beans and cut into thirds. Halve the carrot lengthways, then slice into 1cm thick half-moons (peel optional). Cut the broccoli into small florets
Dissolve the creamed coconut and stock powder in the jug with 200ml hot water

Fry the turkey & cook the noodles

Heat the large frying pan with 1/2 tbsp olive oil on high heat. Once hot, add the turkey, carrot slices, curry powder, ginger & garlic paste and katsu paste. Cook for 4 mins, until golden. Season with salt and pepper
Stir the coconut mix into the pan, add the broccoli, then bring to a boil. Simmer on medium-high heat for 10 mins, until the sauce has thickened and the turkey is cooked through. If the sauce is too thin, simmer for a further 2-3 mins

Build the flavour

Meanwhile, add the noodles and green beans to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water and toss with 1/2 tsp olive oil
Toss in the cooked noodles, green beans and juice from half a lime into the turkey. Season with salt and pepper to taste

Plate up

Check your turkey pieces are cooked through; the meat should be white with the juices running clear
Serve the turkey katsu noodles into bowls, with the pickled carrot alongside. Drizzle with the chilli paste (for those who'd like the heat) and garnish with the remaining lime, cut into wedges