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Thai Curry with Turtle Meat

A seriously mouthwatering Thai dish—don't pass it up! Thai curry with turtle meat will wow any food lover. It's not just spicy; it's a mix of refinement and the exotic. A genuine restaurant-worthy dish that's really worth a try at home. The process isn't complicated or labor-intensive: you simmer the meat, then braise it with the rest of the ingredients in a heavy-bottomed pot.

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Thai curry with turtle meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 5 g
Fats 31 % 4 g
Carbohydrates 31 % 4 g
74 kcal
GI: 100 / 0 / 0
    1. First, make the broth. Rinse the turtle meat under running water, then cut it into pieces and put it in a pot. 2. Trim the celery stalks and cut them crosswise into a couple of pieces. Peel the carrots and cut them into large chunks. Peel the onion and cut it into quarters. 3. Add the prepared vegetables to the pot with the meat, cover everything with water, and set it over the heat. 4. Simmer until the meat is completely tender and pulls easily from the bone—at least an hour and a half. 5. Lift out the meat and let it cool. Strain the broth; you won't need the boiled vegetables anymore. 6. Pull the cooled meat off the bones, discarding the bones. You can shred the meat by hand or simply chop it. 7. Peel and wash the potatoes. Cut each one in half. Put them in a pot and cover with water. 8. Bring the potatoes to a boil and cook until just shy of done—they should stay a little firm. Drain. 9. Peel the onion and dice it. Pour the vegetable oil into a heavy pot and set it over the heat. 10. Add the onion to the hot oil and cook until translucent, about 5 minutes. Then pour in the coconut milk. 11. Let the milk simmer briefly, just 1–2 minutes, then add the curry. Cook for another minute. 12. Add the turtle meat, potatoes, and bay leaf. Pour in enough of the reserved broth to cover everything. 13. Bring to a boil, then cook for 30 minutes. Now you can adjust the consistency: add more broth for a thinner curry if you like. 14. Adjust the seasoning with Worcestershire sauce, salt, and sugar, then season with ground black pepper. Stir and remove from the heat. Fish out the bay leaves before serving. Ladle the curry into bowls and top with chopped cilantro if you like. Rice is the traditional accompaniment, but that's up to you. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Curry - 352  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Turtle meat - 89  kcal/100g
  • Celery stalk - 12  kcal/100g

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