Red Turkey and Coconut Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Mix the spices.
- 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.
- Mix the meat with the spice mixture vigorously and let it steep for about an hour!
- Heat a pan and fry the meat vigorously on all sides for about 6 minutes.
- 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.
- Wash the coriander, except for something to garnish, pluck the leaves from the stems and chop.
- Arrange the turkey curry on plates, garnish with coriander. We serve basmati rice with it.
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