Ingredients
55g/2oz creamed coconut from a block
450g/1lb diced turkey thigh
1 tbsp plain flour, seasoned
1 tbsp olive oil
175g/6oz oyster mushrooms, wiped and sliced
1 red or yellow pepper, de-seeded and chopped
2-3 tbsp ready prepared Thai green curry paste
1 tsp soft brown sugar
2 tbsp coriander, freshly chopped
freshly cooked rice, to serve
Method
1. Dissolve the creamed coconut in 425ml/¾ pint of hot, not boiling water, stir until smooth. Reserve. Coat the turkey in the seasoned flour.
2. Heat the oil in a large frying pan or wok and seal the turkey on all sides. Add the mushrooms and chopped pepper then continue to sauté for 2 minutes.
3. Add the curry paste and the sugar and cook for a further 2 minutes, stirring frequently, then slowly pour in the coconut liquor.
4. Bring to the boil, reduce the heat and simmer for 20 minutes or until the turkey is thoroughly cooked. Stir occasionally during cooking.
5. Stir in the chopped coriander and serve garnished with coriander sprigs and with the freshly cooked rice.
