Thai Turkey Curry from Wok
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 4 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g turkey meat, (turkey oulash)
- 2 large bell peppers
- 1 can coconut milk
- 1 cup sour cream
- 500 g mushrooms, fresh
- 4 medium tomato (s)
- 2 cloves garlic
- 1 jar bamboo shoot (s)
- 1 leek
- 1 chilli pepper (s)
- 3 medium onion (s)
- 1 handful cashew nuts
- some salt and pepper
- some soy sauce
- 1 tablespoon curry paste
- 3 tablespoon oil, (wok or sesame oil)
Print Recipe
Pin Recipe Instructions
- Soak the turkey goulash in soy sauce 3-4 hours beforehand and season with a little salt and pepper.
- Heat the oil in a wok and fry the turkey goulash with the crushed garlic. Remove the pan-fried meat and keep warm. Now fry the chopped mushrooms and onions. Season to taste briefly with salt and pepper and keep warm as well.
- Next, 3 tablespoons of oil are heated and the curry paste (be careful, spicy!) Is added while stirring. Deglaze the whole thing with the coconut milk. Add sour cream and let everything boil briefly. The meat is now added again and everything is cooked for about 10 to 15 minutes. Finally, add the remaining ingredients such as chopped paprika and chilli peppers, the mushrooms, crushed nuts, leeks, tomatoes and bamboo shoots to the sauce, briefly bring to the boil again and then serve with rice.
- Annotation:
- I used original curry paste (you can also make it yourself) from Thailand. A pleasant spiciness at 1 tablespoon. If you want it less spicy, take half of it or, of course, take more for SPICY eaters!
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