Asian Turkey-curry-vegetable-pan

Summary

Ingredients

• 400 g turkey breast fillet (s)
• 1 bell pepper (s)
• 3 carrot (s)
• 300 g mushrooms
• 1 piece (s) ginger, fresher
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon curry paste, yellow
• 1 chilli pepper (s)
• 150 g suar peas (snow peas)
• 1 zucchini
• 50 ml vegetable stock
• 300 ml coconut milk
• 1 tablespoon oil
• 2 tablespoon soy sauce

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Instructions

1. Cut the turkey breast fillet into strips. Cut all the vegetables into small pieces. Heat the oil in a pan or wok. Sear the fillet strips in the pan, then remove them from the pan and set aside.
2. Gradually add the vegetables to the pan and fry them. Now deglaze with the soy sauce, vegetable stock and coconut milk. Bring the whole thing to a boil and let it boil down a little.
3. Put the meat back in the pan. Stir in the curry paste. As soon as the desired consistency is achieved, it can be served. It goes well with rice or just a little bread or just like that.
4. You can add other vegetables to the whole thing or leave some out. You can also use king prawns or fish instead of the turkey breast fillet.