1 tbsp oil
1 small onion, finely chopped
500 g turkey breasts, finely sliced (Alternatively use left over turkey meat)
3 tbsp curry paste
400 ml can coconut milk
4 carrots, peeled and cut into batons
150 g pack fine green beans
20 g pack fresh coriander, finely chopped
200 g basmati rice, cooked as per pack instructions
4 pack coriander and garlic naan breads
1 small onion, finely chopped
500 g turkey breasts, finely sliced (Alternatively use left over turkey meat)
3 tbsp curry paste
400 ml can coconut milk
4 carrots, peeled and cut into batons
150 g pack fine green beans
20 g pack fresh coriander, finely chopped
200 g basmati rice, cooked as per pack instructions
4 pack coriander and garlic naan breads
method
1. For the curry: Heat the oil in a saucepan, add the onion and cook for 1-2 minutes, then add the turkey and cook until the meat is sealed, this will take approximately 5 minutes.
2. Add the curry paste and cook for 1-2 minutes, then add the coconut milk, and continue to cook for 15-20 minutes.
3. Finally, add the carrots and fine green beans and heat through for 3-4 minutes.
4. Transfer to a serving dish.
5. Scatter with coriander and serve along with the rice and naan breads
2. Add the curry paste and cook for 1-2 minutes, then add the coconut milk, and continue to cook for 15-20 minutes.
3. Finally, add the carrots and fine green beans and heat through for 3-4 minutes.
4. Transfer to a serving dish.
5. Scatter with coriander and serve along with the rice and naan breads
serving amount
serves: 4
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