Turkey Curry Stir-Fry

A delicious and warming stir-fry from Dr Eva Orsmond.


  • 1 tsp olive oil
  • 150 g turkey breast
  • 100 g frozen king prawns cooked and peeled
  • 100 g carrot (cut in strips)
  • 150 g white cabbage
  • 50 g onion (approx.½ small onion)
  • 100 g mushrooms cut thinly
  • 1 star anise
  • 1 cinnamon stick
  • ¼ tsp of medium curry powder
  • 1 tblsp soy sauce
  • ¼ cube of vegetable stock melted in hot water from kettle
  • fresh coriander


  1. Peel carrots and onion. Cut carrots in strips, and onion, cabbage and mushrooms into slices.
  2. Cut turkey into small pieces with sharp kitchen scissors or knife.
  3. Add 5ml of oil to the wok. When oil is hot add vegetables (carrots and cabbage first) stirring frequently.
  4. After a few minutes add onion and mushrooms.
  5. Add spices (curry powder, soy sauce, cinnamon stick and star anise) and then add turkey.
  6. Pour vegetable stock in when the ingredients start sticking to the wok.
  7. Put the lid on and leave the vegetables and the turkey to simmer for few minutes until vegetables are "al dente".
  8. For the last few minutes add the cooked prawns (A frozen variety is easiest to use).
  9. Serve with fresh coriander sprinkled over the top.


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