Ingredients
- 500g Fresh Turkey Thigh Strips
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 1⁄4 cup coconut cream
- 1 tablespoon fish sauce
- 1 tablespoon kecap manis
- 2 cups lightly steamed pumpkin, cut into 5cm cubes
- 100g snow peas, trimmed
- 2 tablespoons roasted peanuts, roughly chopped
- 1 tablespoon Kaffir lime leaves, finely shredded
- Steamed jasmine rice, to serve
Instructions
Heat oil in a wok over high heat. When smoking, stir-fry turkey, in batches, for 2-3 minutes or until just browned. Set aside.
Add the curry paste and stir-fry for a few minutes until fragrant. Add coconut cream, fish sauce, kecap manis, pumpkin and snow peas, and stir-fry for 1-2 minutes or until heated through. Return the turkey to the wok and stir-fry until warmed through.
Serve the satay Turkey with steamed rice and top with the peanuts and kaffir lime leaves.
