3cm piece of fresh Ginger, peeled and cutinto sticks
½ Red Onion, thinly sliced
1 tin Kingfisher Coconut Milk
2 heaped tbsp McEnnedy Crunchy PeanutButter•
1 tbsp Soy Sauce
4 Spring Onions, cut into 2cm pieces
Kania Cayenne Pepper, to serve (optional)
Cook rice in boiling water for around 12 minutes or until just soft.
While the rice is cooking, place a heavy bottomed pot over a medium heat. Add in the olive oil, garlic, ginger and red onion then cook for 3 minutes next add the coconut milk, peanut butter and soy sauce, bring to a simmer, stirring to melt the peanut butter.
Cut the turkey breast into small pieces.
Add the turkey and stir well, making sure the meat is separated. Bring back to asimmer and cook gently for 8 – 10 minutes. Add the spring onions and cook for 2 more minutes. Taste and season. If you would like a little extra heat, sprinkle some cayenne pepper on top.
When the rice is cooked, drain and serve with the piping hot turkey satay.