1 - 2 tbsp red curry paste
1 lb (450 g) turkey, cooked, cut into large chunks
1 large onion, finely sliced
1 tbsp sunflower oil
1 x 400 ml (14 fl oz) tin coconut milk
110 g (4 oz) tinned tomatoes, chopped
2 sweet potatoes, peeled and cut into 2.5 cm (1inch) chunks
1 cup (225 g) 1/2 lb sugar snap peas
110 g (4 oz) bamboo shoots
2 tsp fish sauce
1 tbsp runny honey or palm sugar if available
1 tbsp basil, chopped
3 tbsp Greek yogurt or low fat fromage frais
salt and freshly ground black pepper
1 lb (450 g) turkey, cooked, cut into large chunks
1 large onion, finely sliced
1 tbsp sunflower oil
1 x 400 ml (14 fl oz) tin coconut milk
110 g (4 oz) tinned tomatoes, chopped
2 sweet potatoes, peeled and cut into 2.5 cm (1inch) chunks
1 cup (225 g) 1/2 lb sugar snap peas
110 g (4 oz) bamboo shoots
2 tsp fish sauce
1 tbsp runny honey or palm sugar if available
1 tbsp basil, chopped
3 tbsp Greek yogurt or low fat fromage frais
salt and freshly ground black pepper
To serve
Thai jasmine rice or rice noodles
method
1. Cook the onion in the sunflower oil for 12- 5 minutes or until very soft, add the curry paste and fry over a medium heat for a minute or so.
2. Add the coconut milk and tomatoes, bring to the boil and add the potatoes, simmer over a low heat for 15-20 minutes or until the potatoes are tender.
3. Add the peas, bamboo shoots, fish sauce and honey; continue to cook for a further 2-3 minutes.
4. Add the turkey, basil and yogurt, heat gently, stirring occasionally for 4-5 minutes or until the turkey is very hot, do not allow the mixture to boil rapidly, the turkey will toughen and the yogurt will separate. Season to taste with salt and pepper.
2. Add the coconut milk and tomatoes, bring to the boil and add the potatoes, simmer over a low heat for 15-20 minutes or until the potatoes are tender.
3. Add the peas, bamboo shoots, fish sauce and honey; continue to cook for a further 2-3 minutes.
4. Add the turkey, basil and yogurt, heat gently, stirring occasionally for 4-5 minutes or until the turkey is very hot, do not allow the mixture to boil rapidly, the turkey will toughen and the yogurt will separate. Season to taste with salt and pepper.
serving amount
serves: 4
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