Using a food processor or pestle and mortar make a paste by combining the following ingredients: Roughly chopped lemon grass, peeled garlic, chopped lime leaves, roughly chopped coriander, shrimp paste, fish sauce, peeled and chopped shallots, chopped chilli, peeled and chopped galangal.
Shred the cooked turkey.
Top the beans and cut in half on an angle, cut the spring onions into strips and cut the pepper into strips.
Heat a wok and add the peanut oil. Fry the pepper, beans and turkey on a high heat, then add the paste and coconut milk. Reduce the heat and simmer for 5 minutes, then add the lime juice.
Serve in a bowl topped with spring onions.
«Use the leftover bones for a stock and add Asian spices while cooking for a fuller flavour.»