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Thai turkey curry

Name: Thai turkey curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 1/2 tablespoons vegetable oil; 1 onion, thinly sliced; 1 small red capsicum, cored, cut into thin strips; 1 small yellow capsicum, cored, cut into thin strips; 1 sweet potato, peeled, thinly sliced; 4 tablespoons Thai green curry paste; 3 cups shredded, cooked turkey meat; 1 tablespoon bought basil pesto; 800ml coconut milk; 4 kaffir lime leaves; 20ml (1 tablespoon) fish sauce; 125g snow peas, thinly sliced on the diagonal; 2 tablespoons chopped fresh coriander; Cooked jasmine fragrant rice, to serve

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15m

10m

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Turkey is a great substitute for chicken, especially in this Thai green curry.

1 1/2 tablespoons vegetable oil
1 onion, thinly sliced
1 small red capsicum, cored, cut into thin strips
1 small yellow capsicum, cored, cut into thin strips
1 sweet potato, peeled, thinly sliced
4 tablespoons Thai green curry paste
3 cups shredded, cooked turkey meat
1 tablespoon bought basil pesto
800ml coconut milk
4 kaffir lime leaves
20ml (1 tablespoon) fish sauce
125g snow peas, thinly sliced on the diagonal
2 tablespoons chopped fresh coriander
Cooked jasmine fragrant rice, to serve

Method

1.

Heat the oil in a large frying pan over medium heat. Add onion, capsicums and sweet potato and cook over low-medium heat for 5-6 minutes, stirring, until softened. Add the curry paste and cook for a further minute. Add turkey, pesto, coconut milk and lime leaves and simmer for three minutes, stirring occasionally.
2.

Add the fish sauce, snow peas and coriander just before serving with jasmine rice.

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