Weeknight-friendly Turkey Curry with the miso and mirin we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the white miso and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped shiso and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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