Summary

Ingredients

• 600 g turkey breast or turkey schnitzel
• 1 onion (s), diced
• 1 leek
• 2 carrot (s)
• 300 g broccoli
• 400 ml coconut milk
• 2 tablespoon curry paste, green
• salt
• pepper
• 1 pinch (s) ginger powder
• some spice mix for wok dishes
• 2 tablespoon soy sauce
• 3 tablespoon vegetable oil (sunflower oil)

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Instructions

1. Cut the turkey breast into small strips. Put together with the sunflower oil, 1 tablespoon soy sauce, a little spice mixture for wok dishes, 1 pinch of ginger powder and 1 tablespoon curry paste in a freezer bag. Mix well and leave to marinate (possibly also overnight).
2. Clean the leek and cut into strips approx. 5 cm long. Peel the carrots and cut into strips with the peeler. Clean the broccoli and cut into small florets.
3. Heat a pan or wok and fry the turkey strips in portions, then remove and set aside. Possibly add a little oil and then lightly sweat the onion cubes, leek, carrots and 1 tablespoon curry paste in it. Then add the coconut milk and broccoli florets. Season to taste with salt, pepper and 1 tablespoon soy sauce. Bring to the boil and simmer for another 5 to 10 minutes (depending on how crispy you want the vegetables). Serve hot.
4. This goes well with rice or Mie noodles.