Thai Green Turkey Curry Noodles

Thai is one of my favorite cuisine. Spicy and flavorsome, what's not to like? Most supermarkets nowadays stock all the essential ingredients such as lemongrass, fish sauce, shrimp paste and coconut milk. And of course for those who have less time on their hands then ready made Thai red or green curry paste is also available.

Turkey in a Thai curry may sounds rather uncommon, but the result is  absolutely delectable and may I emphasised with the help of a food chopper/processor, it is definitely worth it to make your own curry paste.

  

Serves 4

500g turkey minced

Enough rice noodles for 4 people

Ground white pepper

A splash of sesame oil

A splash of Soy sauce

A splash of Shaoxing wine

1 tsp of corn flour

400ml coconut milk

0.5L vegetable stock

Seasonal vegetables

For the curry paste:

1 stalk of Lemongrass

2 cloves of garlic

A thumb of ginger

4 stalks of spring onion

A bunch of fresh coriander

Splash of fish sauce

1 tsp of shrimp paste

2 tsp of sugar

Juice and zest of 1 lime

2 tsp of Thai chili paste (or a few dried chili)

1 tbsp of oil

Few kaffir lime leaves

1. Put all the curry paste ingredients into a food chopper/ processor and blitzed till refine enough.

2. Marinate the turkey minced with ground white pepper, sesame oil, soy sauce and Shaoxing wine. Mix in the corn flour to help the mixture to bind.

3. Using cleaned hands to shape turkey mixture into small balls and fry in an oiled pan until they are golden. Place on a plate to rest.

4. In the same frying pan, cook the curry paste or 5 minutes. Add in the coconut milk, vegetable  stock and the turkey balls, bring to boil and simmer for 20 minutes.

5. Meanwhile, prepare noodles as per packet instruction.

6. Cook the seasonal vegetables (I used cabbage and carrots) in the curry broth and mix in the noodles just before serving.