Roasted Turkey with Thai Yellow Curry (Stovetop)
- Feb 1
- 2 min read
Turkey may sound unfamiliar in Thai cuisine and isn’t commonly used in Thailand, as its strong gamey smell and flavor can be challenging to cook with. But we’ve found the best way to make it easy, delicious, and perfectly suited to Thai flavors!
Serves 2
Ingredients
3 turkey drumsticks (about 900 g total) or 2 large drumsticks
1 tbsp Blue Nun Thai Yellow Curry Powder
½ tsp turmeric powder
3 tbsp cooking oil
1 whole red onion, sliced
3 cloves garlic, minced
3 thin slices fresh ginger, minced
2 tbsp soy sauce
1 tsp salt, or to taste
1 tsp coconut sugar
1 cup chicken broth
Garnish
Crispy red onion or caramelized red onion (option)
Fresh cilantro
Preparation (Stovetop Method)
1. Pat the turkey drumsticks dry. Make 3-4 shallow incisions in the meat to allow the spices to penetrate during marinating and to help the turkey cook evenly. Season evenly with Thai yellow curry powder, turmeric, salt, and soy sauce. Let marinate for 15–30 minutes if time allows.
2. Heat cooking oil in a deep pan or heavy pot over medium heat. Sear the turkey drumsticks until lightly golden on all sides. Remove and set aside.
3. In the same pan, add sliced onion and sauté until soft and fragrant. Add garlic and ginger, stirring until aromatic (about 30 seconds).
4. Return the turkey drumsticks to the pan. Add coconut sugar and chicken broth. Bring to a gentle boil.
5. Cover, reduce heat to low, and simmer for 45–60 minutes, turning the drumsticks occasionally, until the turkey is tender and fully cooked.
6. Remove the lid and simmer uncovered for another 5–10 minutes to reduce the sauce slightly. Taste and adjust seasoning if needed.
7. Serve hot with jasmine rice, roti, or steamed vegetables.
Spice Variations and Additions
There’s no harm in being versatile with your Roasted Turkey. You can always adjust the recipe to suit your taste preferences.
Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.
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