Nutty Southeast Asian turkey hotpot

Nutty Southeast Asian turkey hotpot

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is such a tasty little number. Rich, well spiced, fragrant, creamy, it works well with chicken and duck, too. It’s an excellent way of using up leftovers.

Ingredients

Quantity Ingredient
1/2 tablespoon coconut oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
2 lemongrass stalks, bashed with a rolling pin
400ml coconut milk
1 heaped tablespoon crunchy peanut butter
1/2 teaspoon ground turmeric
2 turkey breast fillets, diced
large handful spinach
1/2 lime, juiced
sea salt
or pink crystal salt

Method

  1. Melt the coconut oil in a pan, add the onion, garlic, chilli (chile), lemongrass and a generous pinch of salt, and sauté until the onion is nice and soft.
  2. Add the coconut milk, stir in the peanut butter and turmeric, and simmer for around 10 minutes until the sauce thickens and the flavour of the lemongrass is really starting to come through.
  3. Add the diced turkey and continue to simmer for at least 10 minutes to ensure the meat is fully cooked. Add the spinach and stir until it wilts. Squeeze in the lime juice, check the seasoning and serve.

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