Jamie Magazine
By Alice Hart
About the recipe
Bruise the aromatic ingredients with a rolling pin or pestle first to release their fragrant oils.
Recipe From
Jamie Magazine
By Alice Hart
2 lemongrass stalks
3 Thai shallots
2 bird’s-eye chillies
1 thumb-sized piece of galangal or ginger
optional: 3 coriander roots
500ml organic turkey or chicken stock
1 x 400ml tin of light coconut milk
1 teaspoon palm or soft brown sugar
3 kaffir lime leaves
100g oyster mushrooms
200g cooked, skinless turkey
1-2 tablespoons fish sauce
½ a lime
a few sprigs of fresh coriander
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