The old favourite – but made by you!


  • 1 packet turkey breast stir fry
  • 300g trophy basmati rice
  • ½ red onion, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 tblsp soy sauce
  • 1 x 3cm piece ginger, peeled and cut into sticks
  • 2 tblsp peanut butter
  • 4 spring onions, cut into 2cm pieces
  • 2 tblsp olive oil
  • 1 small carrot (optional)
  • Splash white wine vinegar (optional)


  • Place the garlic, ginger and red onion into a pan with the olive oil and cook over a medium heat for three minutes.
  • Add the coconut milk, peanut butter and soy sauce and bring to a simmer, stirring to melt the peanut butter.
  • Add the turkey and stir well, making sure the meat is separated. Bring back to a simmer and cook gently for 6-7 minutes.
  • Then put your rice on. Cook as per packet instructions.
  • Add the spring onions to the turkey mixture and cook for two more minutes. Season and serve.
  • If you would like a little extra heat, sprinkle some cayenne pepper on top.
  • Optional: some carrot sticks, turned in a little vinegar, will lift.