Green turkey curry with zucchini and peas

Ingredients

For 1 serving

• Turkey breast150 g
• Green curry paste1 tablespoon
• Coconut milk70 ml
• Zucchini150 g
• Peas60 g
• Jasmine rice60 g
• Peanut oil1 teaspoon
• Basilto taste
• Lime juiceto taste
• Saltto taste

Contains: nuts, shellfish,

In season: May – September

Method

1. Rinse the jasmine rice until the water runs clear and cook it in boiling salted water for 10–12 minutes, until tender; drain and keep covered.
2. Meanwhile, slice the turkey breast into thin strips; wash and trim the courgettes and cut them into half-moons about 5 mm thick.
3. Heat the oil in a saucepan over medium heat and fry the curry paste for 1 minute, until fragrant; add the coconut milk and a splash of water and bring to a gentle simmer.
4. Add the turkey and cook for 4 minutes, until no longer pink.
5. Add the courgettes and peas and cook for another 5 minutes, until the courgettes are tender but still firm.
6. Turn off the heat, add the basil leaves and lime juice and serve with the rice.