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.