JamieOliver.com

thai turkey chowder

snacks and sides | serves 4
We all love to get stuck in at Christmas and eat rich and delicious food. While that’s lovely, it’s nice to give your taste buds a work out with a dish like this.

In a food processor blitz together the red chilli, coriander stalks, garlic, spring onions, ginger, lemon grass, and lime zest until you’ve got a fairly fine mixture. Add the chilli powder, if using, and a good lug of groundnut oil then blitz again to a nice smooth paste.

Fry this paste off in a saucepan with a drizzle of groundnut oil, then stir in the coconut milk. Bring everything to the boil and add soy sauce and lime juice to taste. Add the turkey meat and simmer for 3 minutes then toss in the sugar snap peas and cook for a further 2 minutes.

Meanwhile, toast the peanuts in a dry frying pan then bash them up a bit in a pestle and mortar.

Discard the outer lettuce leaves, and wash and dry the inner leaves. Line the serving bowls with a few leaves each then add a few spoonfuls of the steamed rice. Top with the turkey chowder, then make it look beautiful by adding a few pinches of bean sprouts, a sprinkle of toasted peanuts and a few coriander leaves.