Ella Kelly
Serves: 4
Prep time: 20 minutes
Cooking time: 20 minutes

Place the ingredients for the paste in a blender and blend until smooth. Then place a pan on a medium heat and add the paste and fry until aromatic. Add the coconut milk and veg and bring to the boil. Then reduce to a simmer for 5 minutes or until the veg is cooked. Scatter the turkey over the top and serve with rice.


For the paste:
1 large shallot, roughly chopped
3cm/1.2 in piece galangal, peeled and roughly chopped
2 red chillis, seeds removed, roughly chopped
3 garlic cloves
2 kaffir lime leaves, roughly chopped
1 tbsp soy sauce
4 tbsp tomato purée
1 tbsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground cinnamon
½ tsp turmeric
¼ tsp ground nutmeg
¼ tsp ground cloves

For the curry:
1 tin coconut milk
Handful mushrooms, quatered
1 x red pepper sliced
Handful mange tout

Kelly Bronze Turkey