Turtle Curry (Thai Green)
Turtle Recipe
1Setup & Prepare
About This Recipe
Turtle simmered in fragrant Thai green curry with coconut milk, bamboo shoots, and Thai basil—creamy and aromatic.
Cultural Context
(135 words) Thai green curry, with its vibrant color and complex spice paste, represents Thai cooking at its most aromatic and satisfying. While traditionally featuring chicken, pork, or fish, the curry adapts beautifully to turtle meat. Thailand's northeastern regions have long consumed turtle, and incorporating it into green curry is a natural evolution. The coconut milk-based sauce adds richness that lean turtle needs while the fresh herbs and spices provide layers of flavor. Thai cuisine emphasizes balance—this curry should be spicy, sweet, salty, and aromatic simultaneously. Green curry paste's fresh chilies, lemongrass, and galangal create complexity impossible to achieve otherwise. This dish represents successful fusion—Thai technique applied to protein from different tradition, creating something delicious and new.
2Ingredients
Shopping List
3Cooking Instructions
- Heat vegetable oil in large pot over medium heat. Add green curry paste and fry for 2-3 minutes, stirring constantly, until paste darkens and becomes fragrant.
- Add thick coconut cream from top of cans (reserve thinner milk). Cook with curry paste for 3-4 minutes, stirring frequently, until oil begins to separate—this is crucial for authentic flavor.
- Add turtle pieces and stir to coat in curry paste. Cook for 5 minutes.
- Add remaining coconut milk, stock, fish sauce, palm sugar, and kaffir lime leaves. Bring to boil, then reduce to gentle simmer.
- Simmer uncovered for 30 minutes until turtle is very tender, stirring occasionally.
- Add bamboo shoots, Thai eggplant, and sliced chilies. Simmer for 10-15 more minutes until vegetables are tender.
- Taste and adjust seasoning with more fish sauce (for saltiness), palm sugar (for sweetness), or lime juice (for brightness).
- Just before serving, stir in Thai basil and lime juice. Remove from heat and let basil wilt.
- Serve hot over steamed jasmine rice with lime wedges and extra basil for garnish.
4Chef's Notes & Pairings
Chef's Notes
- Frying curry paste until oil separates develops deep, complex flavors essential to authentic Thai curry.
- Thai eggplant and kaffir lime leaves are available at Asian markets; substitutions change the flavor profile.
- Don't skip palm sugar—it provides authentic sweetness that balances the heat.
- The curry should be creamy and coconut-rich, not watery.
- Fresh Thai basil is essential; Italian basil tastes completely different.
Wine Pairing
Off-Dry Riesling or Thai Iced Tea – German or Australian Riesling balances spice, or serve traditional Thai iced tea.
Nutrition Facts
(per serving) Calories: 485 | Protein: 42g | Fat: 28g | Carbohydrates: 18g | Sodium: 920mg
