Antony Worrall Thompson's Thai turkey curry
- 50g (2oz) bunch fresh coriander
- 5 shallots, chopped
- 2 garlic cloves, chopped
- 2tbsp sunflower oil
- 2tbsp Thai green curry paste
- 2 x 400g cans coconut milk
- 250ml/8 fl oz fresh chicken stock (from a carton is fine)
- 750g cooked turkey, cut in 1-inch cubes
- 2tbsp Thai fish sauce (nam pla) or light soy sauce
- Grated rind and juice of 1 lime
- 1tbsp caster sugar
- Good handful of fresh basil leaves, roughly torn
- Salt and freshly ground black pepper
- Thai fragrant rice and lime wedges, to serve
- Remove a good handful of the coriander leaves from the stalks - about a quarter and put to one side. Roughly chop the remainder, including the stalks and place in a mini blender with the shallots and garlic. Blend to a paste.
- Heat a wok or heavy-based frying pan, add the oil and stir-fry the curry paste for 1 min over a high heat. Add 150ml (¼ pint) of coconut milk and the coriander paste, stirring well to combine. Cook for 2 mins, then add the turkey stock and boil for 8-10 mins or until the natural oils start to appear on the surface, stirring occasionally. Season generously.
- Stir in the turkey, reduce the heat and simmer for 10 mins or until the turkey is hot and the sauce has reduced considerably, with the oils clearly visible on the surface.
- Add the remaining coconut milk, the fish sauce or soy, lime rind, juice and sugar, bring to a simmer and cook for another 5 mins. Add the reserved coriander leaves and the basil and cook for another minute or two. Serve hot with bowls of the rice and lime wedges.
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.