Red Turkey and Coconut Curry

Summary

Ingredients

For the spice mix:

• 2 tablespoon paprika powder, red
• 1 tablespoon cayenne pepper
• 1 tablespoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon coriander
• 1 teaspoon cardamom
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1 teaspoon fenugreek
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 1 teaspoon turmeric

For the meat:

• 1 kg goulash (turkey)
• 2 tablespoon, leveled oil, (peanut oil)
• 1 red pepper (s)
• 1 chilli pepper (s), red
• 5 cloves garlic
• 2 tablespoon curry paste, red
• 2 tablespoon coconut cream
• 1 cup water
• some stalks coriander green
• sea salt
• Pepper, from the mill
• tomato paste

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Instructions

1. Mix the spices.
2. Halve the peppers, remove the seeds, wash and cut into strips. Peel the garlic and onion, chop finely. Heat the peanut oil in a hot pan, fry the onion and garlic cubes.
3. Mix the meat with the spice mixture vigorously and let it steep for about an hour!
4. Heat a pan and fry the meat vigorously on all sides for about 6 minutes.
5. Now deglaze with a little water, add coconut cream and simmer gently for 10-15 minutes. Season well with the red curry paste. Thicken the sauce with tomato paste and bring to the boil again.
6. Wash the coriander, except for something to garnish, pluck the leaves from the stems and chop.
7. Arrange the turkey curry on plates, garnish with coriander. We serve basmati rice with it.