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.

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