Yellow Thai Curry with Turkey and Potaotes

I did not have a Thai curry in a while. A yellow one was ages ago.

When I went into ASIA Go Supermarket, I bought a package of yellow curry paste and a bunch of fresh coriander with the roots still attached.

A package of turkey leg meat was easy to get and all other ingredients were in stock. Having a food blog helps on stacking up on spices, herbs and sauces. It is a lot I have to cram into my cupboards but that helps to create dishes without much fuss. The fresh ingredients are the only ones I need to shop for.

I opted for a milder form of curry. With a good amount of leftovers to freeze, it is better when it is not that hot. Reheating spicy food makes it even spicier.

recipe for 4:
1 package Yellow Thai Curry Paste
400 g turkey leg meat
2 red onions
3 shallots
2 spring onions
30 g deep fried red onions- dried
3 large cloves of garlic
3 cm knob of ginger- grated
some coriander roots
2 tbsp coconut oil
200 ml chicken stock
400 ml coconut cream
2 tbsp fish sauce
1 tbsp brown sugar
5 kaffir lime leaves
4 potatoes
1 carrot
4 tomatoes
3 leaves of cabbage
1 lime
coriander greens
300g Basmati rice

Use a WOK or deep cast iron pan with a lid.
Cube potatoes and carrot and cook separate for 8 min, drain.
Cook the Basmati rice.

Heat up the coconut oil and chuck all the chopped onions in, let them get some caramelising. Now stir in the dried fried onions for extra crunch.
Add garlic, coriander roots and ginger and fry a bit more.
Get the curry paste in and roast it a bit, gradually at a little chicken stock at the time until you have a smooth paste sauce. Bring to a boil and add the coconut cream. Add fish sauce and sugar.
Now you can add fresh red chilies if you want.

Now in with the cubed turkey meat, the kaffir lime leaves. Cook for 5 min.
Next in with all the veggies, give it a good stir and let it cook covered for 15 min.

Lime juice and coriander greens finish the dish