Thai Spiced Turkey Curry
(crushed & blended)
dried red chilies
Take the dried red chilies, cut off the stems, deseed them and let them soak in cold water for 10 minutes. Transfer the chilies to a blender with a small amount of water and blend until smooth.
Meanwhile, grind the roasted cumin and coriander seeds with a mortar and pestle. Add the turmeric, white pepper and garlic and crush to create a paste.
Heat the coconut oil in a pan on a medium heat, add the onions and fry for 2 minutes. Add the spice paste and fry for a further 2 minutes.
Add the crushed tomatoes, coconut milk, dried chilies and turkey breast. Bring to a boil then simmer for 20 – 25 minutes.
Serve into bowls and enjoy!