Thai Curry

This thai curry dish is one of my favourites! It's simple enough to not make your head burst with lots of instructions to follow, and can be cooked up in about 30 minutes altogether - very appealing if you don't have much time to spare between lectures..

For 4-5 portions you will need

400 g rice (I usually use about 400g, but that depends on how big a portion you want)
500 g of turkey breasts
2 big carrots or 3 small ones
1 big courgette or 2 small ones
a handful of mushrooms
250 g of sugarsnaps
beansprouts (I didn't have any at hand)
2 cans of coconut milk
3-4 tablespoons of mild curry paste (or more if you prefer it a bit spicier)
3 tablespoons of tomato puree
splash of lemon juice
splash of oil
salt and pepper to taste
spring onions to garnish

Start off by bringing the rice to a boil and let it bubble away. Cut the turkey breasts, salt and pepper them and then cut the carrots into small pieces and fry everything in a big pan with a splash of oil. Once these start to soften up, add the courgette(s) and mushrooms (also cut into small pieces). In a small pan, cook the sugarsnaps for about 5 minutes, then drain them and add to the frying pan. Add the beansprouts in and stir everything together. Let it fry for about 5 minutes. Then add in the coconut milk and make sure everything combines nicely. Flavour with the curry paste, tomato puree and the lemon juice and let it bubble away. If you find that the sauce is too runny, you can add 4 tablespoons of flour into 125 ml of milk, stir that through and make sure there are no lumps, and then add it to the curry to thicken it up. This would need to cook for another 3-5 minutes afterwards.

Drain the rice and serve it with the curry on a plate. Garnish this lovely dish with spring onions and enjoy :)