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Gulai turkey curry

Gulai Ayam Padangis a famous Indonesian chicken curry dish. You can now make it with a spice paste that is available in most Asian supermarkets (or mix your homemade version – it has ground spices such as turmeric, galangal, ginger, chilli, garlic, fennel seeds, cinnamon and caraway seeds mixed with ginger, shallot, chilli, kaffir lime, lemongrass etc.) I was lazy and used a ready-mixed paste for this gulai turkey curry and served it with Thai fragrant rice.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 turkey steaks
  • 1 sachet gulai paste about 2 Tbsp
  • 1 baby leek or 4 spring onions
  • 1 lemongrass
  • 1 clove of garlic
  • 2 cm ginger
  • 1 carrot
  • 1 cup sugar snap peas or mange tout
  • 1 cup chopped broccoli
  • 1 cup shredded cabbage
  • 1 tin coconut milk
  • Water
  • ½ chicken stock cube
  • To serve: Lime coriander leaves
  • Salt & pepper

Method
 

  1. Finely slice the onion, garlic, ginger and lemongrass.
  2. Chop the carrot and prepare your greens. Set these aside.
  3. Cut the turkey into thin strips or small chunks.
  4. In a wok, heat the gulai paste, add the leek/onion, garlic and lemongrass and stir-fry for 3 minutes.
  5. Add the turkey strips and fry for another 3 minutes.
  6. Add the vegetable pieces, coconut milk and enough water to cover them. Crumble the stock cube into it. Season with freshly ground peppercorn.
  7. Put a lid on and cook for about 15 minutes until the turkey and veggies are tender.
  8. Stir in some chopped coriander leaves and serve.
  9. Taste, season if needed, then serve with a slice of lime and fresh coriander leaves.