Very Easy Thai Turkey and Coconut Curry

1 tbsp oil
500g turkey breast steaks, cut into thin slices
1 large red pepper, deseeded and cut into thin strips
1 large yellow pepper, deseeded and cut into thin strips
400ml can of half fat coconut milk
250ml water (plus 2 tbsp)
2 heaped tbsp Thai curry paste, green OR red
6 kaffir lime leaves, dried or fresh
4 tsp thai fish sauce
1 tsp caster sugar
150g mangetout, trimmed
2tbsp cornflour
small handful fresh coriander, roughly torn
small handful fresh basil, roughly torn

Serve this curry with jasmine rice or basmati rice. Aim to cook no more than 50g raw weight per person. Press the freshly boiled rice into a 200ml pudding basin that you've oiled lightly and lined with cling film, then turn out into your serving bowls, before adding the curry on top. You only need one basin as you can reuse it to mould each portion.

Heat the oil in a non tick saucepan, frying pan or wok. Stir fry the chicken and peppers for 1 minutes. Pour over the coconut milk, add the 250ml water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.

Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2tbsp water and stir into the pan. Cook for another 2-3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently. Serve the curry in deep bowls, scattered with fresh coriander and basil.

Serving Size: Makes 4 bowls

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.