Thai Marinated Coconut Turkey Steaks with Vegetable Curry

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 250 g turkey schnitzel
  • 2 red pepper (s)
  • 1 onion (s), small
  • 1 clove garlic
  • 0.5 ½ chilli pepper (s), fresh or dried
  • 150 ml coconut milk
  • 0.5 tablespoon ½ Thai curry paste, red
  • 1 tablespoon curry powder
  • 2 tablespoon desiccated coconut
  • 1 tablespoon pine nuts
  • 1 tablespoon soy sauce
  • 0.5 teaspoon ½ sugar
  • salt
  • pepper
  • Oil, neutral
Thai Marinated Coconut Turkey Steaks with Vegetable Curry
Thai Marinated Coconut Turkey Steaks with Vegetable Curry

Instructions

  1. Rinse turkey escalope and pat dry with paper towel. Mix the pressed garlic, curry powder, soy sauce, a little salt and pepper and marinate the meat in the fridge for 1 hour.
  2. Cut the bell pepper into diamonds and the onion into wedges. Heat 2 tablespoons of oil and stir-fry the vegetables with the chopped chilli for 5 minutes. It should still have bite. Add the curry paste, pine nuts and sugar and sauté briefly. Add coconut milk and simmer a little. Season with salt and pepper.
  3. Heat the oil and fry the marinated meat on both sides.
  4. Roast the desiccated coconut in a pan without adding any fat and sprinkle over the meat when serving. Rice goes very well with this dish.

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