BettiBlus Exotic Coconut Carrots

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 500 g turkey escalope (turkey breast escalope), cut into fine strips
  • 1 teaspoon teriyaki sauce
  • 3 large carrot (s), donated
  • 1 piece (s) ginger, about the size a walnut
  • 3 clove (s) garlic, finely pressed
  • 1 medium onion (s), diced
  • 1 bunch spring onions, cut diagonally into rings
  • 400 ml coconut milk, unsweetened
  • 5 stalks coriander, fresh, finely chopped
  • salt and pepper
  • Chilli flakes
  • sesame oil
  • Cauliflower or Romanesco or Broccoli
BettiBlus Exotic Coconut Carrots
BettiBlus Exotic Coconut Carrots

Instructions

  1. Cut the meat into thin strips and soak in the teriyaki sauce for at least 30 - 60 minutes. In the meantime, cut the carrots, cut the onions, grate the ginger and peel and press the garlic. Drain the meat over a sieve and sear it with a little sesame oil, continue to fry briefly, remove from the wok and set aside.
  2. Heat the oil in the wok and sauté the ginger, onions and garlic a little. As soon as the onions are soft, add the sliced carrots and cook for 5 - 10 minutes. Add the coconut milk. Add the meat and let it steep for a few minutes. Reduce the temperature. Chop the coriander leaves and add them. Season with salt and pepper and, if necessary, with chilli.
  3. The photo shows another variant - I still had 500 g steamed cauliflower, broccoli and romanesco florets, which I added today. Rice goes best with it.

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