Thai Turkey with Coconut Rice

Thai Turkey with Coconut Rice

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 23, 2020.
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Ingredients

Rice

  • 1 cup jasmine rice
  • 1/2 cup coconut cream
  • 1 cup water

Salad

  • 1 baby bok choy, thinly sliced
  • 1/2 pack mung bean sprouts
  • 1 bunch coriander, chopped

Turkey

  • 1 pack turkey mince
  • 1 pack Thai paste
  • 1 carrot, grated
  • 1/2 Palermo capsicum, thinly sliced
  • 1/2 cup chicken stock
  • 1/2 Tbsp fish sauce
  • 1 Tbsp sweet chilli sauce

To Serve

  • 1/2 pack chopped peanuts

Steps

  1. Cook rice. Combine all rice ingredients in a pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
  2. Prep salad. In a bowl, toss bok choy, mung bean sprouts and coriander with a drizzle of olive oil and vinegar. Season.
  3. Prep & cook turkey. Heat a drizzle of oil in a large fry-pan on high heat. Cook turkey for about 5 minutes, stirring, until browned. Add Thai paste and cook, stirring for about 1 minute, until fragrant.
  4. Finish turkey. Add carrot, capsicum and stock to pan and cook for about 2 minutes, until sauce has reduced slightly. Stir through fish sauce and sweet chilli sauce. Season with pepper or chilli flakes.
  5. Serve rice, turkey and salad sprinkled with peanuts.

Nutritional Information

Energy 2625 kj
627 kcal
Protein 45.5g
Carbohydrate 55.3g
Fat 24.8g