Summary

Ingredients

• 300 g turkey meat (turkey meat), finely chopped,
• 3 shiitake mushroom (s)
• 1 carrot (s)
• 0.5 ½ bell pepper (mild sweet peppers)
• 3 spring onion (s)
• 1 handful cashew nuts
• 400 ml coconut milk, 1 can
• 0.5 ½ lime (s)
• 2 cloves garlic)
• 2 teaspoons, heaped curry powder, mild
• Olive oil or other oil for frying
• some lovage, fresh
• salt

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Instructions

1. Since the finished Asian sauces are always too hot for me, I tried something myself today. It tasted good and looked nice too. This goes well with long grain rice, e.g. basmati or jasmine rice.
2. You have to put the rice on first so that everything is ready at the same time.
3. You need a large frying pan (wok) with a matching lid.
4. Chop the turkey meat, fry in oil and set aside on a plate.
5. Wash the shiitake mushrooms, cut in half and cut into 1 cm wide slices (they shrink when frying) and fry them in oil in the same pan. Cut the carrot into fine sticks. Remove the seeds from the peppers and cut the fruit into fine strips. Cut the spring onions with greens into small pieces. Set aside some onion greens for decoration.
6. Add the vegetables and cashew nuts to the mushrooms and fry, stirring always. Add the turkey meat. Deglaze everything with 3 dl coconut milk and the juice of 1/2 lime. Add the rest of the coconut milk later as required. Squeeze in 2 cloves of garlic, add curry and lovage and season with salt. Simmer under the lid for about 10 minutes, stir again and again and add the rest of the coconut milk.
7. You can also choose other spices, e.g. a little sugar or honey might still fit.
8. Place the pan on the table and sprinkle with the cut onion greens. Scoop the rice onto the plate and pour the meat-vegetable mixture onto the rice.