Turkey And Coconut Curry With Peanut Rice

• 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

1. 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.
2. 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.

long grain rice, sunflower oil, turkey breast, carrots, spring onions, baby corn, onions, ginger, chicken stock, coconut milk, curry powder, red chilies, peanuts, red chili

Taken from recipes-plus.com/api/v2.0/recipes/16356 (may not work)