Thai Green Curry with Turkey and Baby Corn

Ingredients

• 600 g turkey breast, cut into strips
• 3 tbsp gluten-free Thai green curry paste
• 400 ml coconut milk
• 150 g baby corn
• 100 g frozen peas
• 2 tbsp gluten-free fish sauce
• 20 g fresh Thai basil
• 1 tbsp coconut oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat the coconut oil in a wok, add the curry paste and fry for 2 minutes until fragrant.

3. 3

   Add the turkey and stir-fry for 5 minutes until sealed.

4. 4

   Pour in the coconut milk and bring to a gentle simmer for 10 minutes.

5. 5

   Add the baby corn, peas and fish sauce and cook for a further 4 minutes.

6. 6

   Fold in the Thai basil and serve over jasmine rice.