Food type: Curry, East Asian, Turkey
400gm cooked turkey breast, sliced into strips
1 ½ tbsp vegetable oil
1 tbsp palm sugar
4 tbsp Thai green curry paste
250ml coconut cream
500 mls coconut milk
4 kaffir lime leaves
2 tbsp fish sauce
125g snow peas
Heat the coconut cream and vegetable oil and bring to the boil in a saucepan while stirring.
When you notice the coconut cream split, add curry paste, lime leaves and over a medium heat cook for 10-15 minutes until the paste is sizzling.
Add the fish sauce, cook for a minute.
Then add the coconut milk and turkey, reduce heat to simmer for 3 minutes.
Add the snow peas and coriander, serve over steamed Thai jasmine rice.