Method

Step 1

First of all, cut the turkey into bite size pieces. Then tip the rice into the small frying pan and place it over a medium heat. Add 300ml boiling water, along with a teaspoon of salt, stir once only, then cover with the lid.

Step 2

Turn the heat to its very lowest setting and let the rice cook gently for exactly 10 minutes. Then tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute.

Step 3

When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 10 minutes before serving.

Step 4

Meanwhile, put the creamed coconut; lime zest, lime juice, chilli and fish sauce in a medium saucepan and bring up to simmering point.

Step 5

Then stir in the cooked turkey pieces, half the coriander leaves and half the spring onion shreds and turn the heat down to low, cover and simmer gently for 4-5 minutes.

Step 6

To serve, divide the turkey and sauce between two warmed plates and top with the remaining coriander leaves and shredded spring onions. Garnish each plate with a lime quarter and serve with the cooked jasmine rice.

To watch how to cook perfect rice, visit Delia Online Cookery School – deliaonline.com