Summary

Ingredients

• 400 g turkey breast
• 200 g basmati
• 500 ml coconut milk
• 4 small carrots (finger carrots)
• 1 red pepper (s)
• 1 zucchini
• 50 g suar peas (pea pods)
• 4 broccoli florets
• 2 tablespoon olive oil
• 2 shallot (s)
• 1 piece (s) ginger, the size a thumb
• Salt and pepper, black
• 2 sticks lemongrass
• 3 cloves garlic
• 1 tablespoon curry paste, green
• 2 tablespoon mango chutney
• 1 lime (s)
• possibly sesame, black
• 20 g pine nuts
• 1 teaspoon butter

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Instructions

1. Cook basmati rice in salted water for 15-18 minutes over medium heat until tender. Drain and set aside.
2. Clean and cut all vegetables (carrots, red pepper, zucchini, pea pods, broccoli). Blanch finger carrots and broccoli florets for 2-3 minutes in boiling salted water, then rinse in cold water and set aside.
3. Peel and dice shallots, garlic, and ginger. Heat olive oil in a pan over medium heat, add diced shallots, garlic, and ginger, and cook for 2 minutes until softened. Add coarsely chopped lemongrass and quartered lime, stirring for 1 minute. Pour in coconut milk and bring to boil over medium-high heat. Stir in salt, green curry paste, and mango chutney. Reduce heat to medium-low and simmer for 7-10 minutes until flavors have blended. Strain through a sieve to remove all solid components.
4. Cut turkey breast into narrow strips and season with salt and pepper. Heat olive oil in a pan over medium-high heat and cook turkey strips for 3-4 minutes until golden and cooked through (internal temperature 74°C / 165°F). Add blanched carrots and broccoli along with prepared red pepper, zucchini, and pea pods. Cook for 1-2 minutes. Pour in strained curry sauce and simmer over medium-low heat for 5-7 minutes until vegetables are tender-crisp.
5. Toast pine nuts in a dry pan over medium heat for 3-4 minutes until golden brown. Add 1 teaspoon butter and the cooked rice, tossing well. Heat through for 2 minutes.
6. Pack cooked rice into a small cup, then invert onto a serving plate. Arrange turkey curry with vegetables around the rice. Optional: garnish with black sesame seeds.
7. Serve with a dry white wine.