Thai Turkey with Lime and Coconut
Ingredients
225g cooked turkey
2 x 160ml creamed coconut
Grated zest of 1 large lime and juice of ½ lime
1 medium green chilli, de-seeded and finely chopped
3 teaspoons Nam Pla (fish sauce)
15g coriander, leaves removed, and stalks finely chopped
4 spring onions, cut into 2.5cm shreds, including the green parts
To Serve
Jasmine Rice, measured up to 150ml in a measuring jug.
½ lime, halved.
You will need a small frying pan with a tight fitting lid for the rice and a medium saucepan with a lid.
Method
Step 1
First of all, cut the turkey into bite size pieces. Then tip the rice into the small frying pan and place it over a medium heat. Add 300ml boiling water, along with a teaspoon of salt, stir once only, then cover with the lid.
Step 2
Turn the heat to its very lowest setting and let the rice cook gently for exactly 10 minutes. Then tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute.
Step 3
When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 10 minutes before serving.
Step 4
Meanwhile, put the creamed coconut; lime zest, lime juice, chilli and fish sauce in a medium saucepan and bring up to simmering point.
Step 5
Then stir in the cooked turkey pieces, half the coriander leaves and half the spring onion shreds and turn the heat down to low, cover and simmer gently for 4-5 minutes.
Step 6
To serve, divide the turkey and sauce between two warmed plates and top with the remaining coriander leaves and shredded spring onions. Garnish each plate with a lime quarter and serve with the cooked jasmine rice.
To watch how to cook perfect rice, visit Delia Online Cookery School – deliaonline.com
