Sensational South-East Asian Turkey Curry

'Tis the season... to eat turkey! This recipe combines everyone's favourite festive bird with a healthy, delicious curry which won't pile on the pounds before Christmas...


This wonderful curry is packed full of the best flavours from South-East Asia with garlic, ginger, chilli and lemongrass providing the basis for the sauce. What's more, there's plenty of creamy coconut milk and a generous amount of crunchy peanut butter to give it a real silky, indulgent texture (without the guilt!). Finally, the curry is finished off with the juice of a lime to cut through the richness and provide a vibrant finish on the palate.


Sensational South-East Asian Turkey Curry

Serves 4-6

oil

6 cloves of garlic, finely chopped

Thumb-sized piece of ginger, peeled and grated

2 small green chillies, finely chopped

2 medium red onions, finely chopped

4 fresh lemongrass stalks, bashed with a rolling pin or suitable blunt instrument!

2 x 400ml tins of coconut milk

2 heaped tablespoon of crunchy peanut butter

6 turkey steaks, diced

2 large handfuls of spinach

Sea salt or pink crystal salt

Juice of 1 lime

In a large saucepan, sauté the onion, garlic, chilli, ginger and lemongrass, along with a generous pinch of salt, in a good drizzle of oil until the onion is nice and soft.

Add the coconut milk, and stir in the peanut butter. Simmer for around 10 minutes until the sauce thickens and the flavour of the lemongrass is really starting to come through. Add the turkey breast and continue to simmer for at least 10 minutes to ensure the meat is fully cooked.


Add the spinach and stir the dish until the it wilts. Squeeze in the juice of the lime. Check the seasoning, then serve with rice or noodles.