Ingredients
- 1kg Ingham Turkey Thigh Roast, thawed, trimmed and diced
- 2 tablespoons canola oil
- 1 onion, chopped
- 2 carrots, peeled, cut lengthways and sliced
- 185g jar green curry paste
- 800ml low fat coconut milk
- 2 tablespoons lime juice
- 150g broccoli, cut into small florets
- 2 cups jasmine rice, steamed
- Kaffir lime leaves, finely shredded, for garnish
Instructions
Heat oil in a large frypan and add the diced turkey. Cook until light brown. Remove from pan and add the onion and carrot and sauté for 3 minutes. Return the turkey to the pan with the curry paste, coconut milk and lime juice. Stir until combined then simmer for 30 minutes. Add broccoli and simmer for a further 15 minutes. Serve with jasmine rice, garnish with lime shreds.
