Green Turkey Curry
Light, fresh,and fabulously tasty, there's nothing quite like a good Thai curry. This one uses turkey, but would work just as well with chicken.
What
4 small shallots, finely chopped
2 cloves of garlic, finely chopped
1 tbsp chopped ginger
200ml (7 fl oz) coconut milk
2 level tbsp green Thai curry paste (Barts)
1 tbsp tamarind paste (Barts)
A couple of pinches of chicken stock cube
200 mls boiling water
225g small cubes of turkey breast (or chicken), (skinless and boneless)
4 tbsp Canderel
2 tbsp chopped fresh coriander
2 tbsp chopped basil
Salt and freshly ground black pepper
Coriander/basil leaves to garnish
How
Heat some vegetable oil in a frying pan. Toss in the shallots, chopped garlic and fresh ginger and cook for 2-3 minutes to release their flavour.
Pour in the coconut milk, curry paste (add a bit extra if you like it hot!), tamarind paste and a sprinkle of stock cube. Season well and bring to the boil. Cook for 2 minutes then add the boiling water.
Add the chopped turkey to the pan, and season well with salt and freshly milled black pepper.
Turn down the heat, cover and simmer gently for about 10 minutes or until the meat is just cooked - it will finish off cooking whilst it is standing prior to serving.
Finally, stir in the Canderel and chopped herbs.
Carefully transfer the meat to deep bowls, spoon the sauce over the top and garnish with a few coriander and basil leaves.
Serve with steamed basmati rice.
