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 the basmati rice in salted water until al dente, quench and set aside.
2. Clean and cut the various vegetables. Blanch the finger carrots and broccoli for 2-3 minutes in salted water and then rinse in cold water.
3. Peel and dice shallots, garlic and ginger. Sweat in olive oil for 2 minutes, then add the coarsely chopped lemongrass and the quartered lime, stir everything briefly. Now fill up with the coconut milk, bring to the boil and then stir in a pinch of salt, green curry paste and the mango chutney. Simmer everything together for about 7-10 minutes so that the flavors can unfold. Then pass through a sieve to remove all solid components.
4. Cut the meat into narrow strips, season with salt and fry in very hot olive oil. Now gradually add the young vegetables (depending on the cooking time). Roast everything briefly, then fill up with the curry sauce and let simmer until the vegetables are still firm to the bite.
5. Roast the pine nuts in a dry pan until golden brown, then add a little butter and the pre-cooked rice. Heat everything together and toss well.
6. Pour the rice into a small cup and turn it onto the plate. Arrange the turkey curry with vegetables all around. Possibly Garnish with black sesame seeds.
7. A dry white wine goes well with it.