Recipe Inspiration

Ingredients...

25ml cooking oil

200g peeled and finely sliced banana shallots

10g peeled and crushed garlic cloves

50g peeled and finely shredded ginger root

1 finely sliced red chilli with no seeds

500g sliced red pepper

500g washed small button mushrooms

40g Essential Cuisine Turkey Stock Mix

1litre water

500ml coconut milk

200ml double cream

30g red Thai curry paste (or to taste)

75ml Thai fish sauce

5 Kaffir lime leaves

5 lightly crushed lemon grass sticks (will be removed)

1kg cooked turkey meat, cut into long strips

Fresh lime juice

Good twist of freshly ground pepper

Sea salt, season to your taste

10g chopped coriander

Method...

1. Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour.
   
   
2. Stir in the ginger, chilli, red peppers and mushrooms and continue to cook.
   
   
3. Add the Essential Cuisine Turkey Stock Mix, coconut milk and cream, bring to the boil.
   
   
4. Stir in the Thai curry paste, fish sauce, lime leaves and lemon grass.
   Simmer for 5 minutes then add the turkey meat, stirring well.
   
   
5. Cook for 10-15 minutes or until the turkey is fully heated through.
   
   
6. Remove the lime leaves and lemon grass stalks, add the lime juice, add hot water to adjust the consistency if required.
   
   
7. Season to your taste with sea salt and freshly ground pepper.
   
   
8. Your Thai Spiced Turkey and Coconut Broth is now ready to serve.