Burgys Thai Turkey Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g turkey breast, finely diced
- 1 large onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 large carrot (s), penned
- 0.5 ½ kohlrabi, diced
- 1 small Glass bamboo slices, cut into strips
- 1 small Jar mung bean sprouts
- 1 small Can (s) mushrooms, drained
- 1 teaspoon, heaped spice mixture (Thai spice)
- 300 ml chili sauce (Thai chili sauce)
- 1 tablespoon soy sauce
- 2 tablespoon tomato paste
- 1 small can coconut milk
- some oil
- 1 bell pepper (s), cut into strips
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan and fry the chopped turkey breast and mix with the Thai spice. Take the meat out of the pan. Then put the onion and garlic in the pan, finely chopped. Add the sliced carrots and kohlrabi as well as the bamboo strips and steam for about 5 minutes. Add the pepper cut into strips and the mushrooms. Finally add the mung bean seedlings and mix everything well.
- Put the meat back in the pan. Add the chilli sauce, soy sauce, tomato paste and coconut milk, mix well and simmer for 15 minutes.
- Rice is the ideal addition to this dish.
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