Hot Turkey Curry with Grapes

5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 650 g Turkey breast fillet
  • 30 g Thai curry paste yellow
  • 2 tbsp Peanut oil


  • 80 g Red peppers
  • 80 g Carrot
  • 120 g Zucchini
  • 2 Spring onion sticks
  • 2 medium sized Shallots
  • 2 tbsp Peanut oil
  • 3 tbsp go. Thai curry paste yellow
  • 400 ml Coconut milk
  • Sugar, salt
  • 1 tsp easy go. Ginger powder
  • 1 tsp Chilli flakes
  • 80 g Roasted, salted peanuts
  • 200 g Grapes light and dark


Preparation of meat and vegetables:

  • Cut the turkey breast fillet into approx. 3.5 cm cubes, mix thoroughly with the 30 g curry paste in a bowl and let it steep for at least 1 hour.
  • Remove the skin from the peppers with the peeler, halve, core and cut into coarse pieces. Peel the carrots, cut in half lengthways and cut halves into not too thin slices. Wash the zucchini, clean and roughly dice. Clean the spring onions and cut into large pieces. Peel the shallots and dice them. Wash grapes, cut in half (remove seeds if necessary).
  • If you have a side dish of rice, let it simmer in lightly salted water in an open saucepan according to the instructions on the package (and number of people) until no more liquid can be seen and many small "steam holes" have formed in it. Then take the pot off the stove, wrap it in 2 kitchen towels and put it to bed. So it can swell comfortably until it is used, you no longer have to keep an eye on it and then - if you pass through it several times with a fork - it is wonderfully relaxed.

Preparation of curry:

  • Heat 2 tablespoons of peanut oil in a wok or a large pan with a high rim and fry the marinated pieces of meat briefly and vigorously for 2 - 3 minutes all around. Then transfer from the wok into a bowl and store briefly. Add 2 more tablespoons of peanut oil to the searing oil in the wok and fry all the vegetables (except for peanuts and grapes) for 2 minutes while swirling and stirring. Stir in the 3 tablespoons of curry paste and sweat with it. Then deglaze everything with the coconut milk, season with salt, add spicy sugar to taste and stir in ginger powder and chilli flakes (optional). Then reduce the heat, add the peanuts, grapes and the pieces of meat, mix everything well and simmer gently over a low heat for about 4 minutes and let the meat soak inside.
  • In the meantime, the rice has "woken up from its sleep" and everything can be served together. The grapes give the curry a lovely note .................. and (if you don't make it too spicy) it is a quick family dish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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