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add chicken broth and coconut milk to a very large pot & bring to a low boil. cut lemongrass into small 3cm strips, add to pot. add lime leaves, cilantro, chilli paste, curry powder, cumin, cayenne pepper, chilli powder to pot. dice birdseye and green chilies, shallots, add to pot. while waiting for broth to boil chop into bite size pieces: - carrots, broccoli, red peppers, oyster mushrooms once on a low boil, cut turkey fillets into thin bite-size strips, add to pot. boil for 10 minutes or until turkey is cooked through. add carrots, boil for 10 minutes. add broccoli, boil for another 5 minutes. add red peppers, oyster mushrooms, low boil for 5-10 minutes or until slightly cooked. stir & serve. garnish with cilantro leaves
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Live lemongrass — harvest stalks, regrows, pot or garden
Citrus-shaped keeper — store cut lemons and limes without drying
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Live lemongrass — harvest stalks, regrows, pot or garden
Citrus-shaped keeper — store cut lemons and limes without drying
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces