Turkey And Coconut Curry With Peanut Rice

• 3/4 cup long-grain rice
• 1 tablespoon sunflower oil
• 1 1/2 pounds turkey breast cut into cubes
• 2/3 pound carrots trimmed and thinly sliced
• 6 spring onions trimmed and sliced
• 5 ounces baby corn halved lengthways
• 2 onions diced
• 3 tablespoons fresh ginger peeled and finely diced
• 1/2 cup chicken stock cold
• 13 1/2 ounces coconut milk
• 1 tablespoon curry powder
• 2 red chilies deseeded and chopped
• 1/3 cup peanuts unsalted
• 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.

longgrain rice, sunflower oil, turkey, carrots, spring onions, onions, fresh ginger, chicken, coconut milk, curry powder, red chilies, peanuts unsalted, red chili

Taken from www.yummly.com/recipe/Turkey-and-Coconut-Curry-with-Peanut-Rice-1412713 (may not work)