Thai turkey mince
Makes: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Thai turkey mince
Makes: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
291Kcal
Fat
12gr
Saturates
8gr
Carbs
5gr
Sugars
4gr
Fibre
3gr
Protein
39gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 x 500g packs turkey breast mince
- 2 red peppers, deseeded and sliced
- 4-6 tbsp Thai red curry paste (we like Thai Taste)
- 1 x 200g pack baby button mushrooms, halved
- 1 x 400ml tin coconut milk
- 300ml chicken stock
- zest and juice of 1 lime
- 2 tbsp Thai fish sauce
Step by step
Get ahead
The Thai mince can be frozen for up to 6 months. Defrost for 24 hours in the fridge or 8-10 hours at room temperature.
- Tip the turkey mince into a large casserole and fry for about 5 minutes, stirring to break up the mince, until it has all changed colour (you don't need to brown the mince). Add the red peppers and cook for a couple of minutes.
- Stir in the red Thai curry paste and mushrooms and cook for 2 minutes, then tip in the coconut milk and stock. Bring to a simmer and cook, uncovered, for 10 minutes.
-
Add the lime zest and juice and Thai fish sauce, and season to taste. Cool the mince mixture, divide into portions and freeze in airtight containers.
Why not make this recipe into our Thai turkey mince with aromatic rice and wilted greens?
