Thai Turkey Stuffed Kumara with Crispy Shallots and Coriander

Thai Turkey Stuffed Kumara with Crispy Shallots and Coriander

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 9, 2016.
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You'll have to slice kumara in half while it is hot.

Ingredients

THAI TURKEY STUFFED KUMARA

  • 400g baby orange kumara, scrubbed
  • 1/2 brown onion, finely diced
  • 1/2 carrot, grated
  • 300g turkey mince
  • 50g mild Thai red curry paste
  • 1 tablespoon fish sauce or soy sauce
  • 1 1/2 teaspoons brown sugar
  • 1/2 cup coconut cream (shake well before opening)
  • 1/4 cup water
  • 1 tablespoon sweet chilli sauce (optional)
  • 1/2 head broccoli, florets and stems finely chopped
  • 1 tablespoon chopped coriander leaves and stalks
  • 1 teaspoon cornflour mixed with 1 tablespoon water

SALAD

  • 1/2 carrot, grated
  • 1/2 Lebanese cucumber, diced 2cm
  • 1/2 baby cos lettuce, leaves separated and finely sliced

SOY DRESSING

  • 1 tablespoon soy sauce
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon vinegar (e.g. white wine, red wine)
  • 1/2 tablespoon brown sugar
  • Juice of 1/2 lemon

TO SERVE

  • 2 tablespoons crispy shallots (optional)
  • 2 tablespoons chopped coriander leaves and stalks

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Prick each kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for about 25 minutes, until skin is crispy and flesh is soft enough to pierce with a sharp knife. Turn once during cooking. While kumara cooks, prepare the rest of the meal.
  3. Heat a drizzle of oil in a large frypan on medium-high heat. Cook onion, first measure of carrot and turkey mince for 3–4 minutes, breaking up with a wooden spoon as it cooks, until onions are soft. Add curry paste, stir to combine and cook for a further 2–3 minutes. Reduce heat to low.
  4. Add fish sauce/soy sauce, brown sugar, coconut cream, water and sweet chilli sauce (if using) and simmer for about 1 minute. Add broccoli and coriander and simmer a further 2–3 minutes, until tender. Add cornflour mixture and cook a further 1–2 minutes, until mixture has thickened.
  5. Mix together all soy dressing ingredients in a small bowl and set aside. Add all salad ingredients to a medium bowl, add soy dressing to taste, season with salt and pepper and toss to combine.
  6. When kumara has finished cooking, remove from oven. Cut kumara in half lengthways, but not all the way through. Use a spoon to open up kumara and fill with Thai turkey and vegetable filling.
  7. Divide Thai turkey stuffed kumara between plates. Serve salad on the side and sprinkle with crispy shallots (if using) and coriander.

Nutritional Information

Energy 2711 kj
648 kcal
Protein 42.3g
Carbohydrate 59.3g
Fat 26.1g