Retro Recipe Revival: Thai Red Turkey Curry

Retro Recipe Revival: Thai Red Turkey Curry
Posted in: Recipes
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Retro Recipe Revival: Thai Red Turkey Curry

Staff at Tower HQ happened upon something rather quirky whilst getting the Christmas decorations out – a Tower cookbook from yesteryear packed full of popular slow-cooker recipes of the day. Taken from a promotional recipe book packaged with the iconic Tower Auto Slo-Cooker sold throughout the early to mid-80s, the dusty old tome has provided some culinary inspiration. So, given that slow-cooking and pressure cooking is making a come-back, we thought we’d update a few of the meals found within, updating them to modern tastes but maintaining a nod to the originals in a new series Retro-Recipe Revival.
If you’ve read any of our previous Retro Recipe Revival features you’ll know that we’re getting into the Christmas spirit here at Tower HQ. This week’s recipe sees us continue the theme with our retro-inspired Thai Red Turkey Curry, a great way to use up all those left-overs and turn them into a delicious Boxing Day meal.

Recommended appliance

Tower 5.5 Litre Brushed Oval Slow Cooker Total Time to Table: 3 hours. Total Cost Per Serving: approx £1.60 Contains Nuts? No. Suitable for Vegetarians? No. Serves: 1-5.


  • x1-1/4 lb turkey (leftover breast chopped into chunks can be used).
  • x2 tsp rapeseed oil.
  • x1 clove garlic (crushed).
  • 2 tsp red thai curry paste (add more to taste if required).
  • x2 tbsp brown sugar.
  • x4 spring onion (sliced).
  • x1 red pepper (diced)
  • Juice of x1 lime.
  • 6 oz coconut milk.
  • Cooked white, brown, basmati or pilau rice (optional).
  • Fresh coriander leaves (optional).


  • Drizzle a small amount of oil into a sauté pan (we recommend using the Tower Cerasure 28cm Sauté Pan), heat the oil, and lightly sauté the turkey for 1 minute.
  • Remove the pan from the heat, drain the meat in a colander and transfer to your Tower slow cooker.
  • Add garlic, spring onions, pepper, Thai red curry paste, lime juice, and sugar to the crock pot and stir to combine.
  • Cook on LOW for 2.5 hours.
  • After the cooking time has elapsed, turn the slow cooker to HIGH, add the coconut milk and cook for 30 minutes, occasionally stirring to prevent sticking.


  • Ensure the curry is piping hot before using a ladle to transfer to small serving bowls.
  • Arrange rice dish of your choice as a side (served in lettuce cups), and garnish with hand-ripped coriander as required.
  • Can be refrigerated and used over 1 week.
If you'd like to try out this recipe for yourself then why not take a look at the range of Tower Slow-Cookers that'll have you knocking up delicious meals like this and many, many more in no time at all!
17 December 2014
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