Sun 21 Feb 2016
Keema is a traditional South Asian meat dish and this version from Nigella Lawson is made with ground turkey. It’s quick, easy and satisfying — perfect for a weeknight supper over steamed rice.
Avoiding Additives and Preservatives
Make sure the rice wine has all-natural ingredients. I used Thai Kitchen brand red curry paste and tamari instead of soy sauce.
1 lb. (454 g) ground turkey
12 green onions, chopped
2 cups (500 ml) frozen peas
2 teaspoons (10 ml) peanut oil
4 tablespoons (60 ml) rice wine
4 tablespoons (60 ml) cilantro, chopped
4 tablespoons (60 ml) gochujang (red pepper paste)
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) rice wine
4 tablespoons (60 ml) soy sauce
2 teaspoons (10 ml) garlic, chopped
Korean Rice or Basmati or sushi rice
In a large bowl whisk together sauce ingredients, stir in ground turkey. Set it aside to marinate for about 5 minutes.
Heat a wok or large skillet on high. While it’s heating up pour boiling water over peas in a strainer or colander. When the wok is hot, add the oil and stir in the onions and peas. Stir fry for about 3-4 minutes.
Add the turkey with it sauce and stir fry until no longer pink. About 5 minutes.
Add 2 tablespoons (30 ml) rice wine with a little water to get all the juices left in the marinating bowl and add to the wok. Continue to cook for a couple of minutes.
Serve over rice and top with cilantro. Serves 4.
From Nigella Kitchen