Gulai turkey curry
Gulai Ayam Padangis a famous Indonesian chicken curry dish. You can now make it with a spice paste that is available in most Asian supermarkets (or mix your homemade version – it has ground spices such as turmeric, galangal, ginger, chilli, garlic, fennel seeds, cinnamon and caraway seeds mixed with ginger, shallot, chilli, kaffir lime, lemongrass etc.) I was lazy and used a ready-mixed paste for this gulai turkey curry and served it with Thai fragrant rice.
Ingredients
Method
- Finely slice the onion, garlic, ginger and lemongrass.
- Chop the carrot and prepare your greens. Set these aside.
- Cut the turkey into thin strips or small chunks.
- In a wok, heat the gulai paste, add the leek/onion, garlic and lemongrass and stir-fry for 3 minutes.
- Add the turkey strips and fry for another 3 minutes.
- Add the vegetable pieces, coconut milk and enough water to cover them. Crumble the stock cube into it. Season with freshly ground peppercorn.
- Put a lid on and cook for about 15 minutes until the turkey and veggies are tender.
- Stir in some chopped coriander leaves and serve.
- Taste, season if needed, then serve with a slice of lime and fresh coriander leaves.