Thai red curry (Gaeng Daeng)

Red curry with turkey, tomatoes & garden peas, served with kaffir lime basmati

Ingredients

serves 3-4

for the paste
garlic
shallots
cayenne pepper
lemongrass
galangal
kaffir lime leaves
dried shrimp
fish sauce
pineapple juice
oil
salt & sugar

for the curry
250-300g turkey breast, diced
150g tomatoes, chopped
350ml coconut milk
fresh coriander, freshly chopped for garnish