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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. 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.
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Persian-influenced Thai curry paste — warm spices, peanuts, potato
Japanese-style curry blocks — just add vegetables and meat to water
Malaysian laksa paste — rich coconut curry noodle soup base
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Persian-influenced Thai curry paste — warm spices, peanuts, potato
Japanese-style curry blocks — just add vegetables and meat to water
Malaysian laksa paste — rich coconut curry noodle soup base
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking