Thai Turkey with Lime and Coconut

25 minutes
to cook

"Congratulations to everyone at KellyBronze on their 50th year for giving us all a taste of real quality at Christmas when it matters most"

In Thailand, meat and poultry are always cooked before being added to a sauce, as the believe it absorbs more flavour that way. 

So this recipe is perfect for using all the scraps of KellyBronke turkey you may have left.  Also the fragrant Asian flavours are a nice change from all that's gone before.

The Delia Online Cookery School: Watch how to prepare peppers and chillies in our video, press the recipe image to play.

Recipe created by Delia to celebrate 50 years of KellyBronze turkeys Serves 2

  • method
  • Ingredients


First of all, cut the turkey into bite size pieces. 

Then tip the rice into the small frying pan and place it over a medium heat.  Add 300ml boiling water, along with a teaspoon of salt, stir once only, then cover with a lid.

Turn the heat to its very lowest setting and let the rice cook gently for exactly 10 minutes.  Then tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 10 minutes before serving. (watch how to make perfect rice here)

Meanwhile, put the creamed coconut; lime zest, lime juice, chilli and fish sauce in a medium saucepan and bring up to simmering point. Then stir in the cooked turkey pieces, half the coriander leaves and half the spring onion shreds and turn the heat down to low, cover and simmer gently for 4-5 minutes.

To serve, divide the turkey and sauce between two warmed plates and top with the remaining coriander leaves and shredded spring onions. Garnish each plate with a lime quarter and serve with the cooked jasmine rice.

© Delia Smith 2021

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