1 tbsp olive oil
125g/4½oz turkey mince
3 tbsp creamed coconut
1 tsp caster sugar
1 tsp soy sauce
1 tsp Worcestershire sauce
½ small mango, cubed
fresh coriander leaves, to garnish
jasmine rice, cooked according to packet instructions and served warm
For the curry paste blend together all of the paste ingredients in a food processor.
For the curry, heat the oil in a deep frying-pan and add one and a half tablespoons of the curry paste. Cook for two minutes.
Add the turkey mince, creamed coconut, sugar, soy sauce and Worcestershire sauce. Stir well and bring to the boil. Reduce the heat and simmer for eight minutes.
Add the mango and cook for another two minutes.
Serve onto a bowl of hot jasmine rice and garnish with coriander leaves.
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Turkey curry
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