Thai Turkey Curry

Once it was only possible to make authentic-tasting curries with a huge number of different ingredients. Flavour-packed spice pastes have simplified curry cooking as this hot, yet creamy turkey dish shows.

Serves 1

25 g/1 oz creamed coconut, roughly chopped
200 ml/7 fl oz/scant 1 cup very hot (not boiling) chicken or vegetable stock
10 ml/2 tsp Thai green curry paste
4 spring onions (scallions), diagonally sliced
5 ml/1 tsp lemon juice
1 turkey breast fillet or steak, about 150 g/5 oz
100 g/4 oz new potatoes
50 g/2 oz/2 tbsp frozen peas
Salt and freshly ground black pepper
15 ml/1 tbsp fresh or frozen chopped coriander (cilantro)

1. Put the creamed coconut in the ceramic cooking pot and pour the stock over. Stir until the coconut has dissolved, then stir in the curry paste, spring onions and lemon juice.
2. Cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the rest of the ingredients.
3. Cut the turkey into thin strips and the potatoes into chunks. Add them to the pot with the peas and season with salt and pepper. Cover and cook for 3-5 hours or until the turkey and vegetables are tender.
4. Taste and re-season, if necessary, then stir in the coriander. Serve on a warm plate with warmed naan bread.

Cook's tips
Thai green curry paste contains an array of spices including green chillies, onions, garlic, lemon grass, galangal, coriander, cumin and tamarind.
This curry can also be made with chicken breast or mini chicken breast fillets, pork fillet or lean rump steak.

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