Turkey And Coconut Curry With Peanut Rice - cooking recipe

Ingredients

3/4 cup long grain rice
1 tbsp sunflower oil
1 1/2 lb turkey breast, cut into cubes
2/3 lb carrots, trimmed and thinly sliced
6 None spring onions, trimmed and sliced
5 oz baby corn, halved lengthways
2 None onions, diced
3 tbsp fresh ginger, peeled and finely diced
1/2 cup chicken stock, cold
1 - 13.5 oz can coconut milk
1 tbsp curry powder
2 None red chilies, deseeded and chopped
1/3 cup unsalted peanuts
None None red chili, to garnish

Preparation

Cook the rice in boiling, salted water for 15-20 mins, or until tender. Meanwhile, heat the oil in a wok or large frying pan, add the turkey and stir fry for 2-3 mins. Add the carrots, 1/2 of the spring onions, the baby corn, onions and ginger to the pan and stir fry for 2-3 mins. Add the chicken stock, coconut milk, curry powder and chilies and simmer for 4 mins, stirring.
Drain the rice then mix in the peanuts and remaining spring onion. Divide the curry and rice between 4 plates and garnish with chili. Serve.