Summary

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

1. Heat oil in a pan over medium-high heat. Add the diced turkey breast, sprinkle with the Thai spice mixture, and fry for 3-4 minutes until the meat is no longer pink. Remove the turkey to a plate.
2. In the same pan over medium heat, add the finely chopped onion and garlic. Cook for 2 minutes until softened.
3. Add the sliced carrots, diced kohlrabi, and bamboo strips. Cook for 5 minutes, stirring occasionally, until starting to soften.
4. Add the bell pepper strips and drained mushrooms. Stir well and cook for 2 minutes.
5. Add the mung bean sprouts and mix everything well.
6. Return the cooked turkey to the pan. Add the Thai chili sauce, soy sauce, tomato paste, and coconut milk. Stir until combined.
7. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
8. Serve over rice.