Turkey Thair curry
Essential Ingredient:
Turkey Thigh
500g diced turkey thigh

Handful of cooked cauliflower and broccoli florets

2 tbsp sesame oil

Bunch of flat leaf parsley

Tin of coconut milk

Med sized red onion (diced)

Fresh red chili (for a fairly spicy curry use half a chili with a quarter of the seeds)

2 cloves of garlic (peeled)

Stick of lemongrass

2 inch piece of freshly grated ginger

Juice of a lime

3 tbsp Thai fish sauce

1 tbsp soya sauce or tamari

1 tbsp honey

1 tbsp peanut or almond butter

To serve:
Serve immediately as it is, or over cooked jasmine rice.
This turkey recipe from Rensrecipes is really flavoursome and simple.
  1. Fry off your onion and garlic in one tbsp sesame oil over a med-high heat until soft
  2. When this is done tip the contents of the pan into your blender or food processor, along with all the other ingredients except the turkey and florets. Whiz on the highest setting until smooth
  3. If you do not have a blender you will need to pound your ingredients to a paste in a mortar & pestle, slowly adding the coconut milk at the end to transform the paste into a sauce
  4. Dice your turkey nice and small, and fry in the other tbsp of sesame oil over a med-high heat until cooked through (approx 5 mins)
  5. Add the florets, pour the sauce all over and cook gently over a low-med heat for another five minutes.
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