Thai Style Yellow Turkey Curry

Updated at: Thu, 17 Aug 2023 07:04:44 GMT

Step 1

Boil a full kettle. Rinse the black rice in a sieve. Pour the boiled water (see ingredients for amount) into a medium saucepan. Add 1/4 tsp of salt and bring back to the boil on high heat. Add the rice and cook for 30 mins, then drain in a sieve.

Step 2

Prep the Veg

Step 3

2 Meanwhile, halve, peel and dice the shallot. Halve the green pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim the pak choi, then thinly slice widthways. Halve the red chilli lengthways, deseed, then finely chop. Roughly chop the coriander (stalks and all).

Step 4

Start the Sauce

Step 5

3 When the rice has 15 mins remaining, place a large frying pan on medium-high heat with a drizzle of oil. When hot, add the shallot and cook until softened, 1-2 mins. Add the green pepper, garlic and half of the red chilli, and cook, stirring frequently, until starting to soften, 2-3 mins. Add the yellow Thai style paste and cook until fragrant, 1 min.

Step 6

Add the Turkey

Step 7

4 Add the coconut milk, chicken stock paste and water (see ingredients for amount), then stir to combine. Add the turkey, stir to coat and simmer until cooked, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. The turkey is cooked when no longer pink in the middle.

Step 8

Finish the Sauce

Step 9

5 For the last 2-3 mins of the turkey cooking, add the pak choi and simmer, stirring occasionally, 2-3 mins. If you'd like to, season the curry with salt and pepper.

Step 10

Serve

Step 11

6 Share the black rice between your bowls or plates and serve with the Thai style yellow turkey curry. Top with the coriander and remaining red chilli.

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