- 1-2 tbsp Thai red curry paste, depending on taste
- 1l chicken stock
- 500g/ 1lb 2oz skinless turkey breast, cut into strips
The traditional Christmas bird, turkey is good to eat all year round though is only readily…
- 225g thin rice noodles
- 1 red pepper, deseeded and sliced
- 300g beansprouts
Widely seen as a major, somehow magic, ingredient, beansprouts…
- 400ml can reduced-fat coconut milk
- juice 1 lime
The same shape, but smaller than…
- 2 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- small handful coriander
Heat a large saucepan and fry the curry paste for 1 min, until fragrant. Tip in the stock and bring to the boil, then throw in the turkey and cook for 5 mins. Add the rice noodles and cook for 3 mins more.
Add the pepper and beansprouts and cook for 2 mins more. Add the coconut milk, bring to a simmer, season with the lime juice and sugar, then spoon into bowls, sprinkle with the coriander leaves and serve.