Summary

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

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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.