Thai curries and those in Goa on the west coast of India are often made with coconut milk as there is a ready supply of locally grown coconuts and the milk adds richness to the curry sauce. Serve with all your favourite curry accompaniments such as rice, naan bread and mango chutney

Serves: 4

Preparation time: 20 mins

Cooking time: 35 mins

Heat the oil in a large pan and brown the turkey in batches over a fairly high heat. Remove from the pan and set aside.

Lower the heat, add the shallots, courgettes and red pepper and fry for 5 minutes, stirring occasionally.

Add the turmeric and chilli powder and cook for 1 minute. Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock. Stir over the heat until boiling, lower the heat to a simmer and return the turkey to the pan. Cover and cook gently for 15 minutes.

Stir in the coconut cream or milk and season to taste. Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.

Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.

Tip: when cutting the turkey into pieces, always slice across the grain of the meat. This shortens the fibres in the flesh and ensures it stays tender when cooked