This Cambodian Turkey Curry is the business. Ok, so turkey may not be a common ingredient in Cambodian cookery... in fact it's probably not used at all but let's face it, we all get bored of chicken every now and again, right?
To make the Cambodian curry paste you'll need to blitz the paste ingredients in a blender until you have a smooth consistency. Once blended, set aside
Heat the coconut oil in a pan on a high heat and add the turkey and cook until brown. Once cooker remove from the pan and set aside
Reduce the heat to medium and add the paste to the pan, stirring consistently and cook for 3 Minutes more
Add the turkey back to the pan along with the coconut milk, stock and sugar
Reduce heat and simmer for 20 Minutes until thickened. Throw a handful of chopped green beans into the curry 5 minutes before the end of cooking
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.