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Thai green turkey curry with basil
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1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
1 essential Waitrose Red Pepper, diced
2 tbsp Cooks’ Ingredients Thai Green Curry Paste
500g pack essential Waitrose British Turkey Breast Mince
400ml can essential Waitrose Half Fat Coconut Milk
75g frozen essential Waitrose Garden Peas, defrosted
25g pack fresh Thai basil, shredded
1. Heat the oil in a large frying pan and fry the onion and pepper for 4–5 minutes. Add the curry paste, then the turkey and fry for 8-10 minutes until browned, ensuring the mince is cooked through with no pink meat
2. Stir in the coconut milk, bring to the boil and simmer for 10 minutes. Stir in the peas and cook for 2–3 minutes. Stir in the basil and serve with basmati rice.
Typical values per serving:
This recipe was first published in January 2014.