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Rendang turkey curry recipe

Rendang turkey curry recipe

48 ratings

Packed with Asian spices and fresh chilli, this Indonesian curry is perfect for a cosy autumn night in. Rendang curry paste is deeply aromatic, made using chilli, lemongrass and ginger, and pairs wonderfully with both meat and fish. For a new family favourite, stir through creamy coconut milk, chunky veg and tender turkey breast and serve with coriander-topped rice and greens. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 443 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1 tbsp vegetable oil
  • 1 red onion, finely sliced
  • 1 small aubergine, cut into 1cm chunks
  • 3 tbsp rendang curry paste from a jar (or see tip, below)
  • 300ml light coconut milk
  • 1 tsp soft light brown sugar
  • 2 tsp tamari
  • 400g pack turkey breast fillets, cut into 2.5cm chunks
  • 220g green beans, trimmed
  • 250g basmati rice, cooked to pack instructions, to serve
  • 1 red chilli, finely sliced
  • 10g fresh coriander, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    5g 25%
  • Sugars

    6g 7%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 59.9g Protein 32g Fibre 3.1g


  1. Heat the oil in a large, lidded frying pan over a medium heat and add the onion and aubergine. Cover and cook for 8-10 mins until softened. Add the curry paste and fry, uncovered, for 3 mins. Stir in the coconut milk, 100ml water, the sugar and tamari. Bring to the boil, then reduce the heat and simmer for 10 mins until slightly thickened.
  2. Add the turkey and simmer for 8-10 mins until cooked through and the sauce has thickened.
  3. Meanwhile, boil the beans for 6-8 mins until tender; drain. Divide the rice between 4 plates, spoon over the curry and serve with the beans. Scatter over the chilli and coriander.

Tip: For DIY rendang paste, blitz 1 onion with 3 garlic cloves, 25g ginger, 1 red chilli, ½ tsp ground cumin, ½ tsp turmeric and 1 tsp ground coriander.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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