Equipment
Ingredients
Toasted Almonds
- 30 g slivered almonds, raw
Turkey Patties
- 500 g ground turkey, chilled
- 30 g panko breadcrumbs
- 2 green onion, finely sliced
- 10 g ginger root, grated
- 2 garlic, minced
- 1 egg, beaten
- 15 ml soy sauce
- 15 ml neutral oil
Curry Sauce
- 30 g yellow curry paste
- 400 ml coconut milk, full fat
- 10 ml fish sauce
- 15 ml lime juice
- 10 g brown sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 599 kcal
- Protein
- 33 g
- Carbohydrates
- 25 g
- Fat
- 43 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 448 mg
- Saturated Fat
- 25 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 114 mg
- Potassium
- 748 mg
- Calcium
- 106 mg
- Iron
- 4.3 mg
- Magnesium
- 98 mg
- Phosphorus
- 431 mg
- Zinc
- 4.2 mg
- Vitamin A
- 45 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.35 mg
- Niacin
- 9.7 mg
- Folate
- 42 mcg
- Water
- 192 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place slivered almonds in a dry skillet over medium heat. Toast, shaking the pan frequently, until golden brown and fragrant. Remove immediately to a small bowl to cool.
In a large mixing bowl, combine ground turkey, panko, sliced green onion, grated ginger, minced garlic, beaten egg, and soy sauce. Gently mix with your hands until just combined. Do not overwork.
Divide the mixture into 8 equal portions and shape them into patties approximately 1.5 cm thick. Press a small indentation in the center of each to prevent doming during cooking.
Heat the neutral oil in the large skillet over medium-high heat. Add the patties and sear until browned on both sides, about 3 minutes per side. They do not need to be fully cooked through at this stage. Remove patties to a plate.
Reduce heat to medium. Add the yellow curry paste to the skillet (add a splash more oil if dry) and sauté for 1 minute until aromatic and the oils separate slightly.
Pour in the coconut milk, scraping the bottom of the pan to deglaze any browned bits (fond). Stir in fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.
Return the patties and any resting juices to the skillet. Simmer gently in the sauce for 5-7 minutes, or until the internal temperature of the turkey reaches 74°C (165°F).
Plate the patties with a generous ladle of sauce. Garnish with the toasted almonds and extra fresh cilantro if desired.
Chef's Notes
- Ground turkey is much leaner than beef; utilizing a 'panade' (the breadcrumb and egg mixture) is scientifically crucial to retain moisture during the protein coagulation process.
- Bloom the curry paste in oil before adding liquid. Fat-soluble flavor compounds in the spices need direct heat to fully release their complexity.
- If the sauce breaks (oil separates from the coconut milk), whisk in a teaspoon of warm water vigorously to re-emulsify.
Storage
Refrigerator: 3 days — Store patties and sauce in an airtight container. Reheat gently to avoid drying out the turkey.
Freezer: 2 months — Freeze patties and sauce separately for best texture.
Reheating: Gently warm in a saucepan over low heat with a splash of water or coconut milk until heated through.
Troubleshooting
Patties are dry or tough
Cause: Used lean turkey breast instead of thigh, or overcooked
Fix: Break patties into chunks and mix thoroughly with the sauce to absorb moisture; serve as a ragout
Prevention: Use ground dark meat and stop cooking exactly at 74°C (165°F)
Cultural Context
This dish represents a modern fusion style, applying French pan-sauce techniques to Southeast Asian flavor profiles. While the patty format echoes the Western 'salisbury steak', the flavor architecture utilizes the Thai balance of sweet, sour, salty, and spicy.
