Recipe & photo courtesy of Chef Eric Teo
INGREDIENTS:
4 kg U.S. turkey (cut into 32 pieces)
380 ml Thick santan (coconut milk)
6 tbsp Sugar
1 no. Coconut (fried & ground)
salt to taste
Ground (A):
300 gm Small onions
150 gm Garlic
3 nos. Candlenuts
1 piece 1 inch turmeric
2 slices Nam ginger
1 piece Shrimp paste
Ground (B):
6 tbsp Chilli paste
3 tbsp Coriander powder
3 tbsp Fennel powder
3 tbsp Ground cumin
4 pieces Turmeric leaves
8 stalks Lemon grass
PREPARATION METHOD:
Heat 1 cup of oil in wok, stir fry (A), (B) and sugar until fragrant. Add in turkey and salt and stir fry until cooked (about 30 to 35 minutes).
Add in santan and stir fry well, remove from heat and stir in fried and ground coconut.
COPYRIGHT ©2024 USA POULTRY & EGG EXPORT COUNCIL