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Turkey Panang Curry

with Sugar Snaps and Basmati Rice

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

219 kcal

Protein

:

5.4g protein

Total

:

20 minutes

Difficulty

:

Medium

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

25 grams

Panang Curry Paste

3 unit(s)

Spring Onion

200 milliliter(s)

Coconut Milk

60 grams

Baby Corn

150 grams

Sugar Snap Peas

1 pouch(es)

Steamed Basmati Rice

2 unit(s)

British Turkey Steaks

1 pack(s)

Thai Garnish

Nutritional information

Energy (kJ)914 kJ

Energy (kcal)219 kcal

Fat17.9 g

of which saturates16.1 g

Carbohydrate9.5 g

of which sugars4.8 g

Dietary Fibre2.6 g

Protein5.4 g

Potassium104 mg

Calcium1.2 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Trim the root from the spring onions then finely slice.
Chop the baby corn in half.
Cut the turkey into 2cm chunks.

2

Heat a splash of oil in a large frying pan on medium-high heat.
Add the turkey and stir-fry until browned, 3-4 mins.
Add half the spring onions and all the baby corn and stir-fry for a minute.

3

Stir in the panang curry paste and the red Thai garnish and cook, stirring, for 30 seconds.
Stir in the coconut milk and sugarsnap peas and cover with a lid (or some foil).
Lower the heat and simmer until the turkey is cooked through, 7-8 mins.

4

A few minutes before you are ready to serve, squeeze the rice pouch, tear off the strip and microwave at 800W for 2 mins (or stir-fry the rice for 3 mins in a dry frying pan over a medium-high heat).

5

Taste the curry and add salt and pepper as necessary.

6

Serve the rice in bowls topped with your curry and a sprinkling of the remaining spring onions.

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