Fruity, Hot Wok Pan with Mango, Bamboo Shoots, Mung Beans and Ginger Root
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 jar mung bean seedlings
- 1 jar bamboo shoot (s)
- 500 g turkey breast or chicken breast
- 2 cup rice
- 0.5 stick ½ leek
- 1 piece (s) ginger root
- 1 tablespoon oil (peanut)
- 1 mango (s), peeled, cut into pieces
- 0.5 can ½ coconut milk
- Curry powder
- Lemon pepper
- Curry paste (Thai), red
- Lime juice
- 0.5 teaspoon ½ coriander greens
Print Recipe
Pin Recipe Instructions
- Cook rice according to package instructions. Just before the rice is ready, add the curry to the cooking water and let it boil down in the rice.
- Divide the turkey or chicken breast, season the pieces with lemon pepper, salt and curry and fry in peanut oil. Then add the chopped ginger root and the leek cut into rings and sauté.
- Drain the bamboo shoots and mung bean seedlings. Add to the meat with the mango pieces and cooked rice and mix.
- Add coconut milk and season to taste with curry, lemon pepper, red Thai curry paste and lime juice. Here you can control how hot / sweet or fruity the wok pan should be. If you don`t like it too fiery, you should be very careful with the red Thai curry paste and rather feel your way slowly.
- The coriander green is only added at the very end, as it shouldn`t be cooked.
- Tip:
- If you want to experiment, you can also replace the meat with prawns or, in addition to mango, add peaches (can). There are no limits to your imagination.
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