Thai Green Curry and Sticky Jasmine Rice
Ingredients
300g Leftover turkey, cut to bite-sized pieces
1/2 Aubergine cut to bite-sized pieces
250ml Coconut Cream
250ml Chicken Stock
3 tbsp Thai Green Curry Paste
1 tsp Sugar
1 Bunch of Thai Basil, leaves only
4 Kaffir Lime Leaves, torn
1 Red Chilli, sliced (deseeded for less heat)
1 tbsp Olive Oil
Salt, to taste
Method
Heat up your Oil over
Pour in half of your Coconut Cream, stir to fully mix, then add your Turkey, Chicken Stock and the second half of Coconut Cream. Stir again to blend then allow to simmer. (5 mins)
Add your Aubergine (eggplant), Sugar, Salt, Thai Basil, Lime Leaves, Salt and Chilli and allow to simmer until the Aubergine is fork tender and the sauce has thickened, stirring occasionally. (8-10 mins).
Recipe Notes
a) If you are cooking the meat from raw: Use the same amount specified in the recipe to feed 4. Cook the paste in your oil, add about 1/4 of your coconut cream until bubbling and that’s what you’ll cook your meat in. Once white throughout, continue with the following steps.
b) A reputable trusted green curry paste is preferable. However, if your green curry paste is lacking flavour then consider adding one of all of the following: 1 clove of garlic, 1 shallot, 1 tbsp coriander (cilantro) and 1 green chilli.
c) After slicing your Aubergine, place in water to prevent browning.
d) To serve, remove the Kaffir Lime Leaves at the very end. That or kindly warn your guests not to eat them whole
Method
Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes.
Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender.
Take off the heat and, using a spatula, fluff up the rice grains. Serve.
