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.
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. 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.
Meanwhile, put the creamed coconut; lime zest, lime juice, chilli and fish sauce in a medium saucepan and bring up to simmering point. 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.
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
(C) Delia Smith 2021
225g cooked turkey
2 x 160ml Creamed Coconut
Grated zest of 1 large lime and juice of 1/2
1 medium green chilli, de-seeded and finely chopped
3 teaspoons Nam Pla (fish sauce)
15g coriander, leaves removed, and stalks finely chopped
4 spring onions, cut into 2.5cm shreds, including the green parts
To serve
Jasmine Rice, measured up to 150ml in a measuring jug.
1/2 lime, halved.
You will need a small frying pan with a tight fitting lid for the rice and a medium saucepan with a lid.
