Reheat oven to 180C.
Mix the half the coconut milk, turmeric, coriander and salt until smooth and set aside.
Stir in the rest of the coconut milk and the vegetable broth to the mixture.
Preheat a non -stick frying pan on medium heat and lightly coat with coconut oil.
Sauté the turkey in batches until lightly browned, then transfer to a large casserole dish.
Add remaining ingredients to the casserole dish, including the liquid mixture.
Stir well to incorporate and bake for 25-30 minutes.
4 servings
Ingredients
Directions
Reheat oven to 180C.
Mix the half the coconut milk, turmeric, coriander and salt until smooth and set aside.
Stir in the rest of the coconut milk and the vegetable broth to the mixture.
Preheat a non -stick frying pan on medium heat and lightly coat with coconut oil.
Sauté the turkey in batches until lightly browned, then transfer to a large casserole dish.
Add remaining ingredients to the casserole dish, including the liquid mixture.
Stir well to incorporate and bake for 25-30 minutes.
