Thai Red Turkey Curry

Up to 4 Portions, takes 20 to 30 minutes.

Ingredients:

1 tablespoon olive oil

500g to 600g of bite size pieces of white turkey meat

2cm root ginger or thai 'galangal' grated or cut into slices (that should not be eaten) or teaspon of 'lazy ginger'.

2 small fresh red chillies (with seeds) or half teaspoon dried chilli seeds

1 tablespoon sundried tomato puree or tomato and garlic puree

1 400ml tin of coconut milk

200g fresh french green beans

200g fresh batton cut carrots or sliced red sweet peppers

10 - 20cm lemon grass or the grated zest and juice of a whole lemon or 2 tablespoons of Jiffy lemon.

Chopped fresh coriander to taste (optional)

half a cup of basmati rice per person (washed twice)

pinch of salt (optional for flavour)

quarter teaspoon of termeric (optional for colour)

Method:

Bring the oil to a high heat (smoking).

Cook the white turkey meat in small batches until lightly browned on all sides.

Set the meat aside and add the ginger, chilli seeds, tomato puree, and coconut milk to the pan and stir over a medium heat until well blended.

Add the french beans and carrot battons or red swet peppers together with the turkey pieces and any jus that ran off; cover and simmer for ten minutes.

Boil the rice until cooked.

Stir in the lemon and corriander for a minute or so.

Serve hot accompanied by the boiled rice in separate bowls.