Red Banana Curry with Turkey

Summary

Ingredients

• 400 g turkey schnitzel (rouhly diced)
• some oil
• 3 spring onion (s)
• 200 g suar snap peas
• 2 carrot (s)
• 2 cloves garlic
• 400 ml coconut milk, (as thick as possible)
• 3 tablespoon curry powder, red
• 2 teaspoons turmeric, (ground)
• 2 banana (s)
• water
• salt
• pepper

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Instructions

1. If you want, you can put the turkey cubes in an oil-curry mixture 1-2 hours before cooking, but you don`t have to.
2. Cut the green part of the spring onions into rings, cut the onion part into small pieces. Wash and clean the sugar snap peas and cut once in the middle. Peel the carrots and cut into thin slices (best with a kitchen slicer)
3. Heat oil in a pan. Sear the turkey cubes on all sides and then place on a paper towel.
4. If necessary, add a little oil to the pan and when hot, add the carrots, spring onions and sugar snap peas and heat while stirring. Press the garlic into the pan with the garlic press and fry briefly.
5. Add coconut milk and stir in. Add turkey meat. Let simmer on medium heat.
6. Add the curry powder, turmeric, pepper and salt and stir. Taste again and again whether the desired degree of sharpness / spiciness has been achieved.
7. Reduce the liquid in the pan over medium heat. If necessary, add a little water if the carrots are still too hard and too much liquid has evaporated.
8. Add the bananas just before serving and mix carefully.
9. Serve with rice.