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Turkey Rendang
Turkey Rendang is a modern Fusion recipe (based on Malaysian cookery) for a classic curry of turkey cooked in a coconut, aubergine, onion and rendang paste base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Turkey Rendang.
prep time
5 minutes
cook time
30 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryBean RecipesFusion RecipesFusion Recipes
Beef rending is probably most familiar in the UK, however the wonderfully aromatic rending paste also pairs well with fish and fowl. Here it’s married with economical turkey breast fillets to create a memorable midweek meal.
Ingredients:
1 tbsp vegetable oil
1 red onion, finely sliced
1 small aubergine, cut into 1cm chunks
3 tbsp
rendang curry paste
300ml coconut milk
1 tsp soft light brown sugar
2 tsp tamari
400g turkey breast fillets, cut into 2.5cm chunks
225g green beans, trimmed
250g basmati rice, cooked to pack instructions, to serve
1 red chilli, finely sliced
10g fresh coriander leaves, coarsely chopped
Method:
Place a large, lidded, frying pan over medium heat. When hot add the oil and use to fry the onion and aubergine pieces for 2 minutes. Cover and cook for 8-10 minutes until softened. Add the curry paste and fry, uncovered, for 3 minutes.
Stir in the coconut milk, 100ml water, the sugar and tamari. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
Add the turkey pieces, return to a simmer and cook for 8-10 minutes until the meat has cooked through and the sauce has thickened.
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.
