Thai Turkey with Lime and Coconut

Serves: 2
Cooking Time: 30 minutes

225g cooked turkey
2 x 160ml Creamed Coconut
Grated zest of 1 large lime and juice of 1/2
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.
1/2 lime, halved.
You will need a small frying pan with a tight fitting lid for the rice and a medium saucepan with a lid.

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 –

Krafted by Kelly

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