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Turkey Satay Curry with Basmati Rice

Turkey Satay Curry with Basmati Rice


  • 1 pkt Bally Manor Turkey Breast
  • 300g Golden Sun Basmati Rice
  • 2 tbsp Primadonna Extra Virgin Olive Oil
  • 2 Garlic Cloves, thinly sliced
  • 3cm piece of fresh Ginger, peeled and cutinto sticks
  • ½ Red Onion, thinly sliced
  • 1 tin Vitasia Coconut Milk
  • 2 heaped tbsp McEnnedy Crunchy PeanutButter
  • 1 tbsp Soy Sauce
  • 4 Spring Onions, cut into 2cm pieces
  • Kania Cayenne Pepper, to serve (optional)


  1. Cook rice in boiling water for around 12 minutes or until just soft.
  2. While the rice is cooking, place a heavy bottomed pot over a medium heat. Add in the olive oil, garlic, ginger and red onion then cook for 3 minutes nextadd the coconut milk, peanut butter and soy sauce, bring to a simmer, stirring to melt the peanut butter.
  3. Cut the turkey breast into small pieces.
  4. Add the turkey and stir well, making surethe meat is separated. Bring back to a simmer and cook gently for 8 – 10minutes. Add the spring onions and cook for 2 more minutes. Taste and season. If you would like a little extra heat,sprinkle some cayenne pepper on top
  5. When the rice is cooked, drain and serve