Vietnamese-style Turkey Curry with Brown Rice, Mangetout & Lemongrass

Serving size

1 person 2 people 4 people

Ingredients

80g mangetout (use half)
1 unwaxed lime (use half)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
150g British diced turkey breast
2 tbsp tomato purée (use half)
10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
15g creamed coconut (use half)
1 fresh lemongrass stalk (use half)
4cm fresh ginger (use half)
1 handful of fresh coriander (use half)
1 carrot (use half)
1 shallot (use half)
100g rice (brown) (use half)

(100% Brown Rice)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	494Kcal
	398kJ	2065kJ
Fat	2.1g	11g
of which saturates	1.1g	5.4g
Carbohydrates	11g	58g
of which sugars	2.3g	12g
Protein	8.0g	42g
Salt	0.26g	1.3g
Fibre	2.0g	10g

Ingredients

1 unwaxed lime
80g mangetout
300g British diced turkey breast
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
2 tbsp tomato purée
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
15g creamed coconut
1 fresh lemongrass stalk
4cm fresh ginger
1 handful of fresh coriander
1 carrot
1 shallot
100g rice (brown)

(100% Brown Rice)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	494Kcal
	349kJ	2065kJ
Fat	1.8g	11g
of which saturates	0.9g	5.4g
Carbohydrates	10g	58g
of which sugars	2.1g	12g
Protein	7.1g	42g
Salt	0.23g	1.4g
Fibre	1.7g	10g

Back

High protein 1/3 daily fibre New 8 plants Low sat fat Nutrient dense Balanced

Vietnamese-style Turkey Curry with Brown Rice, Mangetout & Lemongrass

Prep time: 15 mins

Total time: 30 mins

Cuisine: Vietnamese

Food group: Poultry

Inspired by bo kho, a traditional southern Vietnamese curry. Think diced turkey, fragrant lemongrass, curry powder and plenty of ginger. Add mangetout for your greens and scatter with coriander for freshness.

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 medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large frying pan, a measuring jug & a sieve

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Prep time

Meanwhile, thinly slice the shallot. Cut the carrot into 1/2cm half-moons. Roughly chop the coriander. Finely grate the ginger. Use the back of a knife to bruise the length of the lemongrass. Quarter the lime
Dissolve the creamed coconut and stock in the jug with 200ml boiling water (100ml for 1 person)

Simmer simmer

Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the turkey, carrot, shallot and lemongrass and cook for 6 mins, until the veg begins to soften
Add the ginger, tomato puree and curry powder and cook for 1-2 mins, until fragrant
Stir in the coconut mixture. Bring to the boil, then simmer for 12 mins, until the turkey is cooked through, and the sauce has thickened
In the final 3 mins of cooking, add the mangetout and cook until tender

Plate up

Check your turkey pieces are cooked through; the meat should be white with the juices running clear
Add the juice from half of the lime wedges and half the coriander. Season with salt and pepper to taste. Remove the lemongrass stalk
Share the curry between bowls, with the rice alongside. Top with the remaining coriander