Sri Lankan Turkey Curry

Perfect as an alternative at Christmas to use up your left over Turkey!


  • 1kg Sri Lankan Curry Paste
  • 4 tins (400m each) coconut milk
  • 3kg diced Turkey or use left overs from your whole Turkey
  • 500g diced white onion
  • 2kg diced white potato
  • 1/2 bunch coriander (roughly chopped) to garnish

Serves: 25 Portions


  1. Boil potatoes until cooked but firm; set aside
  2. Stir fry onions until lightly golden and soft. Add Sri Lankan paste, stir fry until fragrant
  3. Add meat and stir fry until cooked
  4. Add coconut milk, mix well and heat until piping hot and the sauce thickens
  5. Add cooked potatoes; mix well
  6. Place in a serving pot/wok and garnish; keep warm at serving area

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

Instead of diced Turkey pull meat from your cooked whole Turkey for an authentic pulled Turkey curry.Serve with poppadoms, raita, chutneys, roti or naan breads.

Rob Owen - Executive Development Chef

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